Raw Vegan Chocolate and Vanilla Ice Cream

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/3 cup Cacao

• Baking & Spices

  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Cashews
  • 1 Mature coconut

• Drinks

  • 1/4 cup Coconut nectar

• Liquids

  • 1 1/2 cup Coconut water

Found on amandanicolesmith.com

Description

Ingredients

• 1 mature coconut
• 2 cups cashews; soaked
• 1.5-2 cup coconut water; or milk
• 1/4 cup coconut nectar
• 1 tsp vanilla extract; or 1 vanilla bean
• 1/4 tsp salt
• 1/3 cup cacao
• 1 cup cashews
• 1 cup almond meal
• 1/4 cup cacao nibs; or chocolate chips
• 5 juicy medjool dates; **see notes
• 1 tbsp coconut sugar; *optional, not raw
• 1/2 vanilla bean; or 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Directions

• Soak the cashews for at least 20 minutes. Use a screwdriver and hammer to puncture the 3 bowling ball holes on the top of the coconut. Drain the coconut water. Cover the coconut with a kitchen towel, hit it with the hammer a couple of times on a hard surface. Cut the inside coconut meat like a pie, pop the pieces out and rinse off the debris. Blend the cashews and coconut at the highest speed, add a little bit of coconut water or milk at a time. Once creamy add in the rest of the ingredients, except the cacao, and blend once again. Pour out half the mixture into a glass bowl. Add the cacao to the blender and blend once more. Pour the chocolate ice cream into a separate glass bowl, cover both of them and freeze. Every hour or so, stir the ice cream to make sure it doesnt freeze into a solid block. Ice cream should be ready within 6-8 hours.
• Add in all of the ingredients and process until it resembles cookie dough. Dont over process and make nut butter. Shape the cookies by either pressing into balls with you hands, using a cookie press, or using cookie cutters. Freeze for 20 minutes and refrigerate.