Coconut-Cashew “Ice Cream”

Coconut-Cashew “Ice Cream” – wonderful, guilt free, non-dairy, low glycimic, gluten free.

This wonderful, guilt free, non-dairy, low glycimic, gluten free and whatever else “ice cream”, that I fell in love with, comes from Crystal DuBoyce and her book called “Easy Gourmet for Gluten-Free Vegans.

You will love it!
1 1/2 cups raw cashews, soaked several hours or overnight
1 14oz can of coconut milk
1 cup of water
1tsp of slippery elm powder (if you don’t have, skip)
3/4 cup agave nectar ( I have used honey, mild)
2T rice milk powder (I have never used)
1T vanilla powder, extract, or seeds from one pod
1/4 tsp of sea salt
1/2 cup coconut oil

Place all ingredients into a high speed blender. You may either use an ice cream maker to complete this or if you do not have one, pour into a shallow container and freeze. When nearly frozen, break it up and use a food processor or blender to make it smooth. Re-freeze
You can add 1/2 cup carob powder for chocolate-y flavor and or add a tsp of mint extract to it! Oh Boy! You won’t believe how good!
Also, you can add strawberry flavor and strawberries. Be creative!

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