Super easy Cashew butter Coconut milk Ice cream recipe is Vegan and Delicious! :)
Ready for consumption within a few hours, this recipe consists of simple mixing, freezing and repeating the process a few times.
Here's the process:
Whisk together vanilla coconut milk and a slight amount of sweetener (I used sugar). Add a small amount of cashew butter (~1 TB for a large bowl). Some of it will not incorporate, but will form small swirls of cashew butter. [I also added approximately 1 teaspoon of organic chocolate whey protein at this point.] Freeze mixture for ~45 minutes. Remove from freezer and re-whisk. Return to freezer. After the 2nd or 3rd freeze, the whisking will become difficult and it can be stirred with a spoon. Before the mixture is completely frozen solid and while it is still crystallized ice, remove from freezer, stir again and serve.
An absolutely delicious and easy recipe if you have the patience to wait on the freezer. ;)
Ready for consumption within a few hours, this recipe consists of simple mixing, freezing and repeating the process a few times.
Here's the process:
Whisk together vanilla coconut milk and a slight amount of sweetener (I used sugar). Add a small amount of cashew butter (~1 TB for a large bowl). Some of it will not incorporate, but will form small swirls of cashew butter. [I also added approximately 1 teaspoon of organic chocolate whey protein at this point.] Freeze mixture for ~45 minutes. Remove from freezer and re-whisk. Return to freezer. After the 2nd or 3rd freeze, the whisking will become difficult and it can be stirred with a spoon. Before the mixture is completely frozen solid and while it is still crystallized ice, remove from freezer, stir again and serve.
An absolutely delicious and easy recipe if you have the patience to wait on the freezer. ;)
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