Rich, creamy, smooth and decadent, this ice cream was a total hit. The coconut nectar gives it this nice depth of flavor, almost like molasses but not so intense. I normally would have used honey but didn’t have any and I am so glad I had to use this instead as it really adds to the richness of this dessert. I used carob because again, that is what I had on hand, but you can use cacao just the same. I will for sure be making this again.
First off though I just want to say, my ice cream maker is a pain in the ass. I am not a huge fan of the machine, but I am a huge fan of the end result, so for now I will stick with it. If anyone has an ice cream maker they love, please do tell!!! I have the kitchenaid brand and it just doesn’t work the way it promised. Anyways, I still use it because I love deserts, and I allow myself to complain about it too.
Ingredients:
- 1 cup soaked cashews (at least 4 hours in cold water, or 30 minutes in hot water)
- 1 cup coconut milk (from a can, the thick and rich kind)
- 1/2 cup carob powder
- 1 banana
- dash of salt
- 1 TBS soy lecithin
- 1/8 cup coconut nectar (because the carob is already a little naturally sweet I didn’t have to add too much sweetener, I suggest you taste your mixture before moving on to make sure it is sweet enough for you).
Steps for making with an ice cream maker:
- blend everything together until nice and creamy
- follow your ice cream maker’s instructions
Steps for making it in the blender:
- blend everything together until nice and creamy
- put in ice cube trays and freeze several hours
- put back in blender and blend, turning off the machine frequently to scrape down sides and push down mixture
- You can add a little bit of milk to aid the process, keeping in mind that the end result will be a little more soft
Steps for among it in the freezer:
- Blend everything together until nice and creamy
- put in a dish in the freezer
- mix every 30 minutes to allow a creamy texture to form and not a frozen block
- do this until desired consistency, I would say at least 2 hours. I know its long, but it is SO worth it.
Steps for making it in the Champion juicer:
- blend all ingredients until nice and creamy
- freeze in ice cube trays several hours
- run ice cubes in the juicer with the blank attachment
- this will give more a soft serve consistency, for a firmer one, follow up with the freezer steps, but it will only take you about 30 minutes
I topped our ice cream with some jalapeño salted almonds and a drizzle of coconut nectar. I absolutely loved this combo, but of course you can get as creative as you want here 🙂
This makes enough for 4. My husband and I split it in two as it didn’t look like that much, but in all honesty, and this doesn’t happen often, we had a really hard time finishing our bowls and this is so rich, in a really good way. We were dedicated though 😉
Pamplemousse 