This is such a simple recipe which leaves room for a multitude of variations - but oh so very tasty!
This is the same texture as 'normal' icecream but minus the chemical emulsifiers and guar gum.
Raw Coconut Icecream
1 cup raw cashews
1 cup filtered water
1/3 cup agave syrup (or maple syrup)
1/4 cup shredded coconut
1/4 cup coconut oil - melted
Combine all ingredients in a high speed blender or food processor
Blend till smooth
Scoop in to a container and either freeze for 3-4 hours (mixing well every hour or so) then place back in the freezer to chill completely overnight or if you have an icecream maker, chilll for 1-2 hours to firm the mixture then put through the machine.
What we loved: Taste!!!
Ease of making
What we didn't love as much: Not realising just how rich this dessert was till perhaps 3-4 spoonfuls too late!
Our blender is not the most powerful so we did have portions of uncrushed cashews in our icecream - so if you prefer a smoother texture use a better quality blender or food processor