Seasonally Inappropriate Dessert: Lucuma Coconut & Mint Chocolate Ice Creams

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!

One thought on “Seasonally Inappropriate Dessert: Lucuma Coconut & Mint Chocolate Ice Creams

  1. Yum! Ice cream is never inappropriate! Well, maybe in the snow it might be. Will have to try lucuma powder, you make it sound delish! Maple walnut!?

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