Рецепт Coconut Raspberry Swirl Ice Cream
Using a variation of my Crazy Coconut Ice Cream recipe, I swirled in Raspberry Sauce and topped with Chocolate Syrup and fresh raspberries. Yummm!
Crazy Coconut Ice Cream
Ingredients:
- 2 young Thai coconut, flesh, or 2 cups shredded coconut
- 1 1/2 cups coconut water2 dates, pitted and chopped
- 3/4 cup cashews
- 2 Tbsp coconut oil, melted
- 2 Tbsp agave nectar or raw honey (to taste)
- 1 Tbsp yacon syrup (optional)
- 1/2 tsp lucuma powder (optional)
- pinch Bourbon Vanilla Bean powder (or vanilla extract))
- pinch sea salt
Directions:
In a high speed blender, blend coconut and coconut water.
Add dates and cashews and blend until smooth.
Add coconut oil, agave, lucuma, vanilla powder and salt. Mix until creamy.
Run through an ice cream maker as directed, or pour into a glass bowl and freeze. Mix
well after 2-3 hours. Repeat again until firm.
For the Raspberry Sauce
fresh raspberries
honey or agave to sweeten as desired
Directions:
Run through food processor or high speed blender until creamy.
After 2-3 hours, drizzle raspberry sauce into mixture and swirl using a dull-edged knife. Return to freezer.
Serve as is, or garnish with shredded coconut, fresh raspberries, chopped nuts, and chocolate syrup. Make chocolate syrup with cacao powder and agave to sweeten. (Add water as needed to thin).