1 can of original whole coconut milk, chilled for 10 minutes
1 cup raw cashews, soaked in water overnight
1/4 cup of maple syrup or coconut nectar
2 tablespoons of coconut oil
1 tablespoon of coconut cream
1 scoop / teaspoon of blue spirulina
1/2 teaspoon of blue green algae or green spirulina
Optional: 1/4 teaspoon of guar gum powder
- Chill your can of whole coconut milk in the freezer for 10 minutes. Drain and discard all the liquid from your canned coconut milk, leaving you with the coconut cream. Add it to your blender.
- Drain the soaked cashews and add it with the rest of the ingredients in your high-speed blender and blend away until a creamy texture is formed.
- Taste and add more syrup for desired sweetness.
- Pour it into a freezer safe container. Chill in the freezer for 1 hour and then churn according to your ice cream machine directions. If you don’t have an ice-cream machine. No worries, every 30 minutes for 2 hours remove the nicecream from the freezer and stir rapidly. Pop it back and repeat until firm. Freeze for at least 6-7 hours. Let it thaw for 5 minutes in room temperature. Scoop and enjoy!
RECIPE BY TROPICALLY LINA (@tropically_lina)