Raw Chocolate Coconut Ice Cream
I absolutely love ice cream. Unfortunately, living in Norway, I often find it hard to find a good vegan ice cream. Especially one that is made with somewhat decent ingredients. Which, I guess, is why I usually end up making it myself. In this recipe, I have used cashews and young coconut meat as the base. If you live in a place where it’s difficult to get your hands on fresh young coconuts you can however substitute it for more cashews, or even a thick coconut milk or cream.Then I added some raw cacao, dates a handful of other ingredients, and the result is nothing short of amazing. I am planning to eat this ice cream with some freshly picked blueberries later on, or maybe even in top of a stack of vegan pancakes..
2 cups raw cashews (soaked for a few hours, then rinsed and drained)
2 cups young coconut meat
1 cup water or coconut water
10 pitted medjool dates
4 tbsp raw cacao powder
1 tsp raw vanilla bean powder
optional: 1/3 cup coconut sugar or maple syrup (makes it super sweet and delicious)
optional: 1/3 cup (raw) dairy-free chocolate chips
1. Place all of your ingredients (except chocolate chips) in a high speed blender.
2. Blend until you get a thick and smooth batter. I recommend starting with just 1/2 cup of water, and then adding more as you go. The thicker the batter is, the better it tastes in my opinion.
3. Stir in chocolate chips by hand, and pour mixture into a medium sized container.
4. Freeze for at least six hours before serving. Let the ice cream defrost for about 15 minutes before scooping into balls and serving it. The ice cream will keep for at least a month in the freezer.