We have just had 15 consecutive days over 30c degrees in Melbourne. We are expecting a complete deluge over the next 3 days, but let’s not focus on that right now… Summer is here early and this is my favourite EASY healthy ice cream. It’s so creamy and if you have a Vitamix like I do, it’s also super smooth in texture (food processor will work fine as well). I always double the mix but this is the basic recipe which has been adapted from Ani Phyo’s book Ani’s Raw Food Desserts.
1 cup cashews soaked in filtered water for a few hours then drained
1 young coconut – I use 1 cup of coconut water and then scoop all of the coconut meat out and use a cup of that too
1/3 cup pure maple syrup
1/4 cup liquid coconut oil (add last after blending all other ingredients)
Blend all in your mixer and pour into a plastic container. It will need to be left in a freezer overnight.
If you want extra decadence (and why the hell wouldn’t you?), I make a chocolate swirl to go through it using cacao powder, maple syrup, pink lake salt, any type of nut butter (roasted macadamia is the best!) and either olive oil or MCT oil (that way it doesn’t freeze hard and is soft and syrupy through the ice cream).