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posted in Food & Drink > Recipes
  • Ice Cream
    • 1 cup (120g) cashews, soaked overnight
    • ½ cup (60g) brazil nuts (or more cashews), soaked overnight
    • ½ cup (125ml) almond milk
    • ½ cup (125ml) coconut cream*
    • ¼ cup coconut sugar
    • ¼ cup maple syrup
    • 2 tablespoons coconut oil
    • 2 teaspoons vanilla powder
    • Pinch sea salt
    Cookie Dough
    • 1 400g can chickpeas
    • 4 tablespoons nut butter
    • 4 tablespoons maple syrup
    • 1 tablespoon coconut sugar
    • 1 teaspoon vanilla powder
    • ¼ cup cacao nibs or chocolate chips
    Chocolate Peanut Butter Magic Shell
    • ¼ cup coconut oil, melted
    • 1 tablespoon peanut butter
    • 1 tablespoon cacao powder
    • 1 tablespoon maple syrup
    • Pinch of sea salt

  • Instructions
    1. Place a medium bowl in the freezer a few hours before you plan on making the ice cream. This isn’t absolutely essential, but it helps.
    2. Drain and rinse the soaked nuts, then place in a blender with the remaining ice cream ingredients and blend on high, until everything is fully incorporated and smooth. Place in the cold bowl and place back in the freezer for about 1 hour, whisking halfway through to keep it smooth. Add the cookie dough when you first whisk.
    3. When you add your ice cream to the freezer, make your cookie dough. Add all of the ingredients except the cacao nibs or chocolate chips into a food processor and pulse until completely smooth. You might have to scrape down the sides as you go. Taste, then stir in the cacao nibs or chocolate chips, and place in the fridge or freezer for about 15 minutes to set. Using your hands, scoop out dollops of the cookie dough and mix into the ice cream, stirring as you go so it distributes evenly.

    1. Place back in the freezer until it reaches the texture you desire, remembering to stir every 30 minutes to break down the ice. I liked mine after about 3 hours. If leaving overnight, make sure to remove from the freezer at least 15 minutes before so it can soften a little.
    2. When ready to serve, make the magic shell by mixing all of the ingredients together until smooth and creamy. Place in the fridge for 5 minutes while you scoop out the ice cream, and then drizzle the sauce over and enjoy!
    *Coconut cream is not the same as creamed coconut! Coconut cream usually comes in a can, and is slightly thicker and creamier than normal coconut milk. You could also use a full-fat coconut milk if you can’t find coconut cream.

    If by any chance you forget to soak your nuts (done that), my trick is to quickly soak them for 15 minutes in some boiling water. That means they won’t be raw, but it’s a nice handy trick!


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