Coconut Vanilla Ice Cream

posted Jul 29, 2012

Yummy vegan treat. Not a creamy kind of ice cream - it will become very solid when frozen. Make sure you take it out of the freezer at least 30 minutes before serving! Recipe adapted from www.trgovina.kalcek.si.

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Ingredients

2 cups cashew nuts
2 cups coconut flakes
1/2 cup agave nectar
1 cup rice milk (or other non-dairy milk)
1/2 cup coconut oil or cocoa butter
2 teaspoons vanilla essence
1 pinch salt

Directions

Soak the cashews for 4 hours or overnight.
Process the cashews in a food processor or blender until smooth, at least one full minute.
Add the coconut flakes and blend to combine.
Add the salt and vanilla absolute and blend to combine.
Add the agave nectar and blend to combine.
Add the coconut oil/cocoa butter and blend to combine.
Add the rice milk and blend to combine.
Pour into a container and freeze overnight.