Recipe by Lina Saber @tropicallylina
Ingredients
- 1 can (13 oz.) of original whole coconut milk, chilled for 10 minutes*
- 1 cup raw cashews, soaked in water overnight
- 1/4 cup of maple syrup or coconut nectar
- 2 tbsp of coconut oil
- 1 tbsp of coconut cream*
- 1 tsp BlueMAJIK powder
- 1/2 tsp of E3AFA powder
- Optional: 1/4 teaspoon of guar gum powder
Step 1
Chill the can of whole coconut milk in the freezer for 10 minutes. Drain and discard all the liquid from your canned coconut milk, leaving you with the coconut cream. Add it to your blender.
Step 2
Drain the soaked cashews and add it with the rest of the ingredients in your high-speed blender* and blend away until a creamy texture is formed.
Step 3
Taste, add more syrup for desired sweetness.
Step 4
Pour it into a freezer-safe container. Chill in the freezer for 1 hour and then churn according to your ice cream machine directions. If you don’t have an ice cream machine. No worries, check the no ice cream machine method below. It works like a charm!
Enjoy immediately or pop it back into a freezer-safe container and freeze for 6 hours so it's scoopable.
Let it thaw for 5 minutes at room temperature. Scoop and enjoy on your smoothie bowls or gluten-free cones.
No Icre Cream Machine Method:
Every 30 minutes for 2 hours remove the nice cream from the freezer and stir rapidly. Pop it back and repeat until firm. Freeze for at least 6-7 hours. Let it thaw for 5 minutes in room temperature. Scoop and enjoy!
