Coconut Cashew Ice Cream

Coconut Cashew Ice Cream:

I adore ice cream and it’s been one of the hardest sweet treats for me to give up when I realised that sugar is not my friend. However, as I try to live by the 80-20% rule, I do occasionally indulge in the odd Magnum, or a little tub of deliciousness when I’m at the cinema.

Then I discovered that raw dairy and sugar-free ice cream can taste really amazing as demonstrated by the fabulous Booja Booja range. I set out to make my own (see Day 23).

I found this recipe on Appetite Affliction and have adapted it slightly to suit my own tastes.

As it uses cashews, it is a little expensive, and it’s also pretty labour intensive. But the end result and satisfaction from tucking into handmade ice cream makes it all worth it.

Coconut Cashew Ice Cream
Makes approx. 750ml

coconut cashew ice cream

Ingredients:
400g coconut milk (use a good quality one without preservatives if possible)
350g raw unsalted cashews (soaked overnight in water)
40g desiccated coconut (optional)
4-8 tbsp liquid sugar alternative, according to taste  (I use Rice Syrup)
2 tsp vanilla extract or powder

Method:
1. Blend all ingredients together in a high-speed blender until smooth. I give it about two minutes
2. Pour into shallow, freezer friendly, 1 litre container with a lid, or use cling film and foil, making sure it’s air-tight
3. Stir/mix with a fork every 30 minutes for six hours, making sure you get right into the corners to agitate all the mixture
4. For ease of eating and storage, I transferred the ice cream into individual serving pots with lids
5. Leave in the freezer overnight (8 hours+)
6. Make sure you take out of freezer a good 15-30 minutes before eating
7. Eat and enjoy!

NB I teamed my ice cream up with Flourless Chocolate Cupcakes by Teresa Cutter. Yum! Yum!

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