This past Christmas my mother gave me a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. I was super excited because I had been wanting an ice cream maker for a very long time. As you probably know I really enjoy creating delicious raw ice creams. I have never used an ice cream maker before, but have read that they make the difference in the consistency of the ice cream you make – not that you need one to create my great ice cream recipes. However, I have to confess when I made my first batch of raw ice cream in my new Cuisinart it was truly magical! The ice cream was super flavorful, and super creamy and somewhat soft so it was easier to scoop. I have to say, my raw ice cream creations will never be the same now that I have discovered the wonders of using an ice cream maker – a good quality one that is!
Don’t be discouraged if you don’t have one. Still take the time to try out my raw recipes for ice cream as I know you will truly enjoy them. Today I have created a similar ice cream to one I recently published. The slight difference is in the ingredients and measurements. Plus I used my ice cream maker. Hope you enjoy it. Here it is:
1 cup coconut milk
1 cup ground cashews
2 cups fresh young Thai coconut meat
1 T organic non-alcoholic vanilla extract
8 drops clear SweetLeaf Liquid Stevia
½ tsp pink Himalayan salt
3-4 T raw honey
1 T lucuma powder
2 cups fresh young Thai coconut water
Place all the ingredients in a high-speed blender and mix until super smooth and creamy. Pour into an air-tight container and freeze for several hours before serving. Or, place in an ice cream maker and follow the directions for mixing. The difference in texture will be in the smoothness and softness of the ice cream. The ice cream maker will give the ice cream a more creamy churned consistency and taste, while the straight-forward method of just freezing will give the ice cream more of an ice milk or gelato appeal. Both versions are great!
Top with your favorite raw chocolate sauce and serve.