Raw Chocolate Chip Vanilla Coconut Ice Cream
Okay, so after I made the Raw Chocolate Coconut Ice Cream I was seriously hooked on the stuff. I hadn’t had ice cream in so long (well, except for the daily bowl of banana ice cream obviously) and I totally forgot how yummy it is. So after that first attempt at making raw vegan ice cream out of coconuts and cashews, I just couldn’t stop. I am a chocolate gal all the way, so comes as no surprise that chocolate chip ice cream has always been one of my ice cream faves. I also really really love vanilla, and this recipe combines the two. I really hope you will give this recipe a try, and please let me know what you think. Personally I think this is just the greatest thing ever (which might explain why I just had a huge bowl of this ice cream, paired with several slices of raw brownies, toasted coconut flakes, salted cashews and even more chocolate on the side.. I needed it, okay?!). Anyways, I’m off to bed every moment- will be trying to sleep a little.. Which has, to be honest, not been the easiest thing for me lately. I think it might have to do something with the fact that I’m leaving Norway and heading to the other side of the world in less than a week.. Yes, I’m actually moving to Byron Bay in Australia to finally start my yoga teacher training! And no, I can’t believe it either.. Life is pretty fucking amazing.. as is this ice cream.
2 cups fresh young coconut meat (or 1,5 cups cashews, soaked)
2 cups raw cashews, soaked for 4-8 hours
1 cup water
1/3 cup maple syrup/agave/coconut sugar or nectar
4 pitted medjool dates, soaked for at least 30 minutes
1 tsp vanilla powder
1/3 cup (raw) vegan chocolate chips (or substitute with cacao nibs, coconut flakes or chopped nuts for an oil-free version)
1. Place all the ingredients, except for chocolate chips) in a high speed blender. Blend until you get a thick and super smooth batter.
2. Pour the batter into a lined tin or bowl. Stir in the chocolate chips by hand.
3. Freeze the ice cream for at least 6 hours.
4. The ice cream should be defrosted for 15-30 minutes prior serving, and will keep for at least a month or two in the freezer.