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Coconut Cashew Ice Cream with Cocao ~ Vegan

Cashews Make a Fantastic Vegan ice cream. It satisfies any sweet tooth.

Cashews are the food that keeps on giving. Cashews are rich in heart-healthy fatty acids. ...

Season/ Spring/ Summer

Prep time: 15 minutes

Inactive freezer time: 6 hours

Serves 4-6

1 cup cashews, soaked over night

1 cup coconut milk, unsweetened

1 cup shredded coconut

1/2 cup pure maple syrup, more for drizzle

3 tbsp. cocoa nibs, more for a sprinkle over ice cream

1/2 vanilla bean, scraped , or 1 1/2 tsp. vanilla extract

a squeeze of fresh lemon

1 pinch of sea salt

mint leaves, for garnish

strawberries, sliced, optional

Drain soaked cashews. Add to high speed blender. Add all the other ingredients, and blend for 3 minutes, or until really creamy.

Put ice cream into a low plastic container, about 8" x 6" x 4". You do not want to use glass as it will take much longer to freeze. Seal the top well and cover with plastic wrap. Freeze for about 6 hours. Let stand at room temperature for 10-15 minutes before scooping.

Place ice cream into small bowls. Sprinkle with extra Cocao nibs and shredded coconut. Drizzle with maple syrup. Add mint and strawberries as a garnish.

Cooks note: Vanilla bean will add a more complex pure vanilla element.

No worries if you don't have it on hand. Store vanilla beans in the refrigerator for freshness.


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