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Author Notes: More than a step up from the tubs of sugary milk you may be used to, this ice cream is a classy and satisfying treat. Not only is it full of flavor, its also loaded with ingredients that are actually good for you. —Rachel + Sabrina
Makes 4 cups or 32 oz.
- 2 13.5 oz. cans of full fat coconut milk
- 1/2 cup cashew milk
- 3/4 cup maple syrup or honey
- 8-10 cardamom seed pods, crushed
- 3-6 tablespoons beet juice (optional, for coloring)
- 1 vanilla beat, split and scraped
- 1 tablespoon food grade rosewater
- 1/2 teaspoon sea salt
- Infuse the coconut milk coconut milk, maple syrup, crushed cardamom seeds, vanilla bean and salt to a saucepan over medium heat, stirring mixture every few minutes to insure there is no scalding. When pot begins to simmer remove from heat and allow to steep for 20 minutes.
- Freeze the mixture Strain the infused coconut milk to remove vanilla bean and pods, and then add in your tablespoon of rosewater. A little bit goes a long way! If using beet juice to give your ice cream a rose tint, this would be the time to add it in. Start slow and add until desired color is achieved. Line a baking sheet with parchment paper and pour mixture in. This will allow the coconut milk to freeze into a thin layer, and make it easier to remove and cut up into chunks for blending.
- Blending your ice cream Remove from freezer and cut up into chunks just big enough to fit into your food processor or blender. Add cashew milk to your frozen ice cream and blend until creamy and smooth.
- SERVING // Garnish with crushed pistachios and cacao nibs for a refreshing treat
- This recipe was entered in the contest for Your Best Recipe with Coconut