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Raw Vanilla and Chocolate-Carob Ice Cream

This recipe is similar to a previous ice cream post. However, the difference is I used a Vitamix, less water, and I made 1/2 of the ice cream vanilla, and the other 1/2 chocolate-carob. This time the ice cream was so much richer and smoother than before. Very yummy! I hope you enjoy it too!

2 cups of raw cashews (soaked for 4 hours)
2 cups of young Thai coconut meat
1 cup purified water
1 cup raw blue agave nectar
1/4 cup coconut oil
2 T organic non-alcoholic vanilla extract
1/2 teaspoon vanilla bean powder
1/2 teaspoon pink Himalayan salt

Preparation: Combine all the ingredients in order of listing into a Vitamix or Blendtec. Mix on high speed until very smooth and slightly thick to pour. Split the mix in half. Place 1/2 of the mix into an airtight container and freeze. The other 1/2 should go back into the Vitamix to make our chocolate-carob ice cream.

Ingredients for chocolate-carob flavor:
1 scoop (about 3 T to 1/4 cup) raw cacao powder
1 scoop (about 3 T to 1/4 cup) raw carob powder

Preparation: Add ingredients to the Vitamix with the ice cream mixture. Blend on high until super smooth. You may have to stop and use a spatula to slightly stir up the dry ingredients. Once very smooth and creamy place in an airtight container and freeze.

And there you have it! Super rich and creamy raw ice cream. Two flavors, too wonderful for words!!!

ice cream,chocolate,desserts


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