I love ice cream! Who doesn’t? Even my cat Domino lines up to get his share. But today’s commercially made ice cream is so full of “junk” – pasteurized milk treated with hormones, high fructose corn syrup (HFCS), processed white sugar, GMO soy lecithin, suspicious preservatives and a handful of artificial dyes and flavors. Yes, that is even in your favorite Ben & Jerry’s and Hagen Daaz!
Worry no more because there is a much safer, easier and tastier way to enjoy ice cream. Enter the world of raw vegan ice cream! My recipe for Vanilla Coconut Ice Cream will change your perception of ice cream forever. You will be able to enjoy an amazingly smooth, creamy and flavorful ice cream created with 100% plant-based ingredients. No, you are not dreaming.
It took me a while to get the recipe right. Dairy ice cream has signature creaminess usually delivered by the heavy cream and eggs. To duplicate this quality I combined Organic Balinese Cashews with the “meat” of Young Thai Coconut. Then I added a little bit of Organic Raw coconut Oil and emulsified everything with Raw Sunflower Lecithin
Lecithin is very important in recipes involving blending fats with other liquids. Pretty much all salad dressings, ice cream, chocolate and cheesecakes on the market contain lecithin. However, they use GMO soy lecithin. You do not want that one. Raw Sunflower Lecithin is a much healthier alternative and provides 25% more choline than soy lecithin. Choline is very important for the healthy development of the brain and it aids in the detoxification of the liver. If you cannot find it locally, I carry it through my company RAWbundant www.rawbundant.com.
Please first watch the video tutorial on how to open Young Thai Coconut. If you cannot find one at your Asian market or Whole Foods, you may substitute with packaged coconut water, coconut milk or almond milk. If lower fat ice cream is your goal, you can even use simply spring water.
~ Vanilla Coconut Ice Cream ~
by Chef Zoe
- Cleaver – for opening the coconut (see video above)
- Cuisinart or another home ice cream maker
- Vitamix or another high-speed blender
- Cutting board, measuring spoons and cups, ice cream scoop
- 1 Cup Raw Cashews, soaked for at least 2 hours
- 1 Cup Water from Young Thai Coconut
- “Meat” of 1 Young Thai coconut, approximately 1 Cup
- 1/2 Cup Raw Agave Nectar
- 4 Tablespoons Raw Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1 Vanilla Bean, scraped
- 1 Tablespoon Raw Sunflower Lecithin
- Pinch of Himalayan Pink Salt
*You can purchase any of those ingredients via my website www.rawbundant.com. Email me at firstname.lastname@example.org if you have any questions or to place your order.
- Rinse out the cashews and add to your Vitamix blender with everything but the lecithin and coconut oil.
- Blend on high for about two minutes.
- Stop the blender and add the lecithin and coconut oil. It’s very important you follow that so you get creamy emulsified texture.
- Blend for another minute and pour the mixture into a container and leave in the freezer for an hour to chill completely. You may skip that step if you do not want to wait. Colder mixture simply speeds up the time of churning the ice cream.
- Turn on your ice cream maker and process according to manufacturer’s instructions. If you are using a Cuisinart unit, make sure to chill the bowl complete int he freezer overnight.
- After 25 minutes, you should have ready to consume ice cream!
Chocolate – skip the vanilla bean and add 1/4 – 1/3 Cup Raw Cacao Powder.
Chocolate Chip Mint – skip the vanilla bean; substitute the vanilla extract for a few drops of peppermint essential oil and toss a couple spoons of Raw Cacao Nibs five minutes before the ice cream has finished churning.
Strawberry/Blueberry/Raspberry/Mango – crush desired amount and add to ice cream maker five minutes before it has finished churning. You may also add those to the blender and create a homogeneous fruit flavor.
Butter Praline (my fav!) – after you scoop out the ice cream into bowls add pieces of RAWbundant Candied Brazil Nutz and drizzle with Raw Coconut Nectar. It’s like caramel but so much healthier!
If you create some cool new flavor, you are welcome to share with us by posting the recipe below in the comments.
Copyright © 2011 Zoe V. All Rights Reserved