Cashew ice cream

Hello guys! As I wrote on instagram, today I tried to create a cashew ice cream, choosing to form small portions more than a single large ice cream. This becouse in this way I have the opportunity to offer a single portion to some friend, who comes to see me and also to be able to keep a bit for other occasions without altering the composition. In fact, keeping the various portions in the freezer, the shapes remain intact. And when you want to eat one, you just have to transfer it first in the fridge and then at room temperature.

But let’s come to us … and to our recipe!

Cashew ice cream: with cocoa, dark chocolate, blueberries and currants

QUANTITY FOR 8 MONOPORTIONS

Ingredients:

  • 100 g of raw cashew nuts
  • 50 g of dark chocolate
  • 4 tablespoons of agave juice
  • 4 teaspoons of bitter cocoa
  • 2 tablespoons of cold-pressed coconut oil
  • 1/2 glass of coconut milk
  • 1 vanilla pod
  • 1 pinch of salt

To decorate:

  • blueberries
  • Currant
  • 70 g of melted dark chocolate

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TOOLS ~ For this ice cream, you need:

  • Vitamix or Food Processor (or in case you do not have either, you can use an immersion blender)
  • About 8 oven paper cups
  • A dish to serve ice creams

PREPARATION TIME ~ 24 hours of soak for cashews + 30 min of preparation + 1 hour of freezer

Cashew ice cream 2: with cocoa, dark chocolate, blueberries and black currant seen from above

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DIRECTIONS:

Soak the cashews at least 24 hours before.

After 24 hours, remove the storage water and rinse them under running water. Perfect. Now transfer them to your food processor.

In the meantime let’s melt in a bain-marie both the cold-pressed coconut oil and the dark chocolate (clearly in two separate pans).

Add in the food processor (where the cashews are waiting patiently :-D) coconut milk and whisk for a couple of minutes. Just the time that the cashews become one with milk (a single cream).

So, add all the other ingredients: vanilla, pinch of salt, agave juice, bitter cocoa and coconut oil together with chocolate once they have melted.

Blend until the whole mixture has a homogeneous appearance and pour the mixture so obtained in oven paper cups and put them in the freezer to make them harden. (You can choose the shape of cups you want most, I chose a fairly classic shape).

In the meantime, melt also the decorative dark chocolate in a bain-marie. Once it has melted, let it cool slightly.

Then pour it on the ice creams, decorate as you like with berries (or whatever you want) and put them in the freezer for about an hour.

Note: When spending more than 10 hours in the freezer it is necessary to keep them in the fridge for about 20 minutes before bringing them to room temperature and tasting them.

Cashew ice cream 3: with cocoa, dark chocolate, blueberries and currants

Aaand … Enjoy!

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