Megan May of the Little Bird Unbakery shares her recipe for gluten free, dairy free and processed sugar-free ice cream.
INGREDIENTS
1 cup almond milk (recipe here)
1 cup coconut milk
2 cups young coconut flesh
1 cup raw cashews (soaked 2- 4 hours)
½ cup raw agave
pinch sea salt
½ teaspoon vanilla bean powder or seeds of 1 vanilla bean
½ teaspoon lecithin
½ cup melted cold-press coconut oil
This is a really well balanced vanilla ice cream using coconut as a base.
METHOD
Equipment required: blender, ice cream maker.
Blend almond milk, coconut water, coconut flesh, cashews, agave, sea salt and vanilla extract in a blender until smooth – there should be no texture in it.
Add the lecithin and coconut oil and blend until smooth. Add the vanilla bean powder and mix with a spoon until incorporated.
Chill well and put into an ice cream maker for 25 minutes or however long you brand of ice cream maker suggests. Will take approximately 5-6 hours to set depending on your freezer. Makes 1L.
The Unbakery: Raw Organic Goodness
This recipe is an extract from Megan May's cookbook The Unbakery: Raw Organic Goodness, published by Beatnik. It's available from all good bookstores now, priced $59.99. It's a comprehensive guide to eating the raw way, with recipes taken from Megan's two hugely popular Auckland "unbakeries".
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