Makes about 6 cups
Ice Cream Base
2 cups fresh young coconut meat (about 2 young coconuts)
1 cup raw cashews, soaked 4-6 hours
1 cup raw almond milk
1 tsp vanilla extract
1 1/2 tsp peppermint extract
1/4 cup + 2 tbsp raw agave or maple syrup
1 handful of fresh spinach (optional, for color)
Raw Chocolate Chunks
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and freeze for 30-45 minutes chilled all the way through.
Meanwhile Combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.
Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in bowl and stir in chocolate chunks. Smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to harden.
Remove from freezer and let thaw 10 minutes before serving.
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