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Ingredients
- Caramel:
- 3/4 cup coconut sugar
- 3/4 cup coconut milk fat/cream
- 2 tbs honey or coconut nectar
- 1/4 cup coconut oil
- Ice Cream:
- 1 cup coconut sugar
- 1 1/2 cups coconut cream
- 1 tsp vanilla
- 1 cup raw cashews
- 1/2 tsp guar gum
Preparation
Step 1
Add coconut sugar, coconut cream and vanilla to a pot and
simmer gently to dissolve the sugar for about 7-8 minutes then let cool
slightly before adding to a high speed blender with the raw cashews.
Blend
until smooth and super creamy with absolutely no lumps or bumps!
Then add the coconut oil and blend through on medium for about 20-30 seconds.
Open the top of the
blender and with the motor running slowly and rain in the guar gum if using so that it’s
doesn't create lumps. Blend for another 40 seconds while it thickens
slightly.
Pour into a container to cool before adding to an ice cream maker.
Follow instructions to create a thick ice cream.
Place the mix into a container then gently spoon the caramel sauce over the top and carefully and minimally drag the end of the spoon or a knife through the mix to create a swirl. Be careful not to overdo it as there's a fine line between a swirl and a big blurr!
There will be some caramel sauce left over, it's great to pour a little extra over the top when you serve.
If you make this without the ice cream maker can someone please let me know how it goes. I love to know..
Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.
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