Don't have young Thai coconuts? Try Coconut Cream Concentrate and water. Once you get a nice, thick creamy consistency in the blender - follow any of the options for making ice cream and you should have a delicious dessert to share with your loved ones!
Chocolate Peanut Butter Ice Cream Ingredients
1 young Thai Coconut - water and meat
1/2 - 3/4 cups cashews (if more than 1 1/2 cups of coconut water use 3/4 cup)
3 Tablespoons maple syrup - grade B - or your fav sweetener
2 - 3 Tablespoons almond butter (or another nut butter)
1 teaspoon mesquite powder (optional)
3 Tablespoons cacao powder
2 drops Medicine Flower Vanilla Extract (1/2 tsp other brand)
1/8 teaspoon sea salt
2 Tablespoons cacao nibs, ground (optional for crunch)
1/2 teaspoon sunflower lecithin (optional to keep creamy when frozen)
In blender, combine coconut, coconut water and cashews. If there is more than 1.5 cups coconut water, add extra cashews to thicken. Mix until creamy. Add water as necessary.
Add maple syrup, almond butter, mesquite, cacao and vanilla extract. (Caramel or hazelnut extract are great too).
Add remaining Ice Cream ingredients and blend until creamy.
Options
Option 1 - Pour Ice Cream mixture into an ice cream maker (with compressor) and follow manufacturer directions, processing until ice cream is done.
Option 2 - Pour Ice Cream mixture into a container and chill in freezer for 1 hour. Stir mixture briskly every hour or so until it's firm enough to scoop with an ice cream scooper, and serve.
Option 3 - Freeze ice cream into cubes or silicone molds, and fun through Champion Juicer or juicer with blank plate. This will produce a soft-serve ice cream.
Scoop Ice Cream into a serving bowl and top with cacao nibs, nuts, coconut, etc.
Approximate Servings: 6
BONUS - Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample of almost any flavor with your purchase. Let them know which flavors you'd like to try!!!
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