This recipe works best if you have access to a high-speed blender such as a Vitamix, or Blendtec. If you don’t, you can still get a great smooth tasting ice cream. Just soak longer, and blend longer.
Vanilla Ice Cream Base.
2 cups of raw cashews (soaked for 4 hours)
2 cups of young Thai coconut meat
1 cup purified water
1 cup raw blue agave nectar
1/4 cup coconut oil
2 T organic non-alcoholic vanilla extract
1/2 teaspoon vanilla bean powder
1/2 teaspoon pink Himalayan salt
Combine all the ingredients in order of listing into a high-speed blender. Mix on high speed until very smooth and slightly thick to pour. Split the mix in half. Place 1/2 of the mix into an airtight container and freeze. The other 1/2 should go back into a high-speed blender to make our
Chocolate-Carob Ice Cream.
Ingredients for chocolate-carob flavor:
1 scoop (about 3 T to 1/4 cup) raw cacao powder
1 scoop (about 3 T to 1/4 cup) raw carob powder
Add ingredients to a high-speed blender with the ice cream mixture. Blend on high until super smooth. You may have to stop and use a spatula to slightly stir up the dry ingredients. Once very smooth and creamy place in an airtight container and freeze.