Well, there’s one of those awesome extreme cold weather alert things on for Toronto, with the temperature dropping to -20C overnight, and warming up to a balmy -10C throughout the day tomorrow. There’s a “breeze” coming in around the edges of all our windows, so naturally I thought I’d tell you about the ice creams I made on Friday!
This was my first at-home attempt at raw and almost raw ice creams. I made a cashew-based mint chocolate on a whim, and it was by no means perfect, but I was pleased enough to serve it to guests and spend the rest of the weekend working on leftovers! The real success was a coconut milk based almost raw lucuma flavour, which was much softer and creamier.
Raw Mint Chocolate Chip:
It’s (soaked) cashews, a banana, water, lucuma powder, stevia, coconut oil, spirulina, peppermint essential oil and cacao nibs! In a ratio I won’t bother sharing, because it needs work, but I’ll get there! In time for summer!
The Lucuma Coconut got devoured before pictures were taken, but it was a rich caramel colour, and less icy than the cashew cream. Recipe worth sharing:
Lucuma Coconut Ice Cream
1 can organic coconut milk
2 ripe bananas
3/4 cup lucuma powder
Combine ingredients in blender, put in freezer. Let freeze. Eat! The lucuma has a delicious caramel-y flavour and creamy texture that lent itself really well to ice cream. Apparently they go crazy for this shit in Peru, or so the internet told me!