Vegan Coconut Date Ice Cream

Home made ice cream is simply awesome. The kids feel like they are getting a treat (which they are, even if it’s “healthy”), I get to choose exactly what goes in it, and it is cheaper than the store bought kind. It’s an all around win! I really love the simplicity of coconut ice cream. Coconut flavored things is kind like the vanilla of the raw food world. Simple, elegant, non pretentious. I spruced it up by putting some date pieces in it to imitate chunks of caramel. It worked 🙂 And then toasting some coconut pieces to really bring depth to the coconut cream. It was so delicious!! IMG_1578

Ingredients:

  • 1 cup soaked cashews
  • 1/4 cup almond milk or liquid of joice
  • 1 cup coconut cream (from the can, the cream on top)
  • 1/2 cup coconut nectar (Plus extra to drizzle on top)
  • 1/2 tsp vanilla powder
  • 1/3 cup coconut shreds
  • 1/4 cup date pieces

Steps:

  • put everything but coconut shreds and date pieces in blender and blend on high until creamy
  • add the coconut shreds and date pieces and continue blending until well incorporated but not broken down.
  • if using an ice cream maker, follow those directions
  • if not, then place in a shallow dish and freeze overnight,
  • take it out about 10-15 minutes before eating and scoop it in to your bowls
  • top with what ever makes you happy!

For the toasted coconut I just threw a handful of coconut pieces in a skillet and heat it up until they started to turn lightly brown, maybe 5 minutes? Easy!!

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