Whether you like it simple, chocolate-y, fruity, a mash up of a bunch of things (ex. chocolate swirl, caramel, chunks of nuts, nut butter, or raw cookie dough) or fancy flavors like lavender and basil; this recipe is the perfect base for all types.
Ingredients:
2 cups soaked raw cashews Coconut meat from 2 young Thai coconuts (about 1 3/4 cups) 1 c non-dairy milk 3/4 cup agave/honey/maple syrup Seeds from 1/2 - 1 vanilla bean (I love vanilla so I use a whole one) 2 Tablespoons vanilla extract 1/2 teaspoon salt 1/3 cups plus 1 Tablespoon or of coconut oil, melted
Instructions:
1.Blend all ingredients except coconut oil in your blender (Vita-Mix works best!) until lusciously smooth and creamy. Melt coconut oil in a bowl that's sitting in a larger bowl filled with hot water. Add in and blend until mixed. Try it now... Yeah. I know (lol)
2.Now try to resist eating it all before it's frozen: if you have an ice cream maker use that.
3.But if you don't have one, put the batter in several small jars or freezable containers (single servings!) and stick them in the freezer. Check back every 30-60 minutes and stir until they are eventually frozen, creamy delights.
