Coconut-Cashew Tiger Ice Cream

by Lise-Anne Michel {Plum Planted}

Makes 6 scoops

WFPB, Vegan, Oil-free, Dairy-free, Gluten-free, Refined Sugar-free


Ingredients:


Orange Ice Cream:

3/4 c. cashews, soaked

1/2 c. sweet potatoes

1/2 c. full fat canned coconut cream*

2 T. coconut milk**

1/4 c. maple syrup

1 t. orange extract

1/8 t. turmeric


Black Liquorice Ice Cream:

3/4 c. cashews, soaked

1 small banana

1/2 c. full fat canned coconut cream*

2 T. coconut milk**

1/4 c. maple syrup

1 t. anise extract

4 (280 mg) activated charcoal capsules (1,120 mg total)


Method:

1. Soak cashews for both flavours of ice cream for at least one hour, preferably overnight.

2. Combine all ingredients for orange ice cream in a high speed blender until smooth.  

3. Transfer orange ice cream to another container.

4. Repeat the same process with the black liquorice ice cream ingredients.

5. Layer the two flavours alternately in a freezer-safe container and swirl gently with a fork.

6. Freeze swirled ice cream for at least 8 hours.

7. If the ice cream is kept frozen for longer than 8 hours, let the ice cream soften for 20-30 minutes at room temperature before serving.  Once softened, scoop normally with an ice cream scoop and serve.


Recipe Tips:

*Coconut Cream is the fatty top layer from a can of full-fat coconut milk.  I use premium Thai Kitchen brand coconut milk.

**Use the liquid coconut milk from underneath the coconut cream in the can.