2 Aug 2015

Raw ice cream for coffee lovers

I learned this coffee ice cream recipe at a raw ice cream course in Helsinki, arrangede by Foodin Akatemia. I think this was one of the best flavors we made. Here is the original recipe and a variation I made, because I hadn't all the ingredients in my storage. This ice cream is at it's best when it is kept about two hours in the freezer after ice cream machine. If it gets totally frozen, take it from the freezer about half an hour before serving.

Ingredients
4 dl soaked cashew nuts (soak 4-6 hours)
2 dl coconut manna
2 dl cold coffee
8 dates (pitted)
1 dl palm sugar
1 dl toco (tocotrienols powder)

Put the cashews, coconut manna and coffee in a food processor and process until finely ground and creamy. Add the rest of the ingredients and process until smooth. Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. Transfer the ice cream to a freezer-safe container and freeze about two hours before serving.

Variation: Chocolate mocca ice cream
4 dl soaked cashew nuts (soak 4-6 hours)
0,4 dl coconut oil

2 dl cold coffee
2 dl creamy coconut milk
8 dates (pitted)
1 dl palm sugar
1 dl toco (tocotrienols powder)

Prepare like above, but process the cashews, coconut oil and coffee first, until smooth and creamy. Then add the rest of the ingredients.  















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