By Lina @tropicallylina
1 can (13 oz) of original whole coconut milk, chilled for 10 hours
1 cup raw cashews, soaked in water overnight
¼ cup maple syrup or coconut nectar
2 tbsp coconut oil
1 tbsp coconut cream
1 scoop Blue Majik powder
½ tsp blue green algae or spirulina
Optional: ¼ tsp guar gum powder
1. 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.
2. 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.
3. Taste and add more syrup for desired sweetness.
4. 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, check the no ice-cream
machine method below. It works like a charm!
Enjoy immediately or pop it back into a freezer safe container and freeze
for 6 hours so its scoop-able.
Let it thaw for 5 minutes at room temperature. Scoop and enjoy on
your smoothie bowls or gluten free cones.
No Ice-cream Machine Method:
Every 30 minutes for 2 hours remove the nice cream 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 at room temperature.
Scoop and enjoy!