Spiced Vanilla Ice Cream

Summer is nearly over and with fall right around the corner, what better way to enjoy the “in between” of the seasons than to indulge in comforting fall flavors and yet have a cool treat on warmer fall days? This dessert is great by itself or to pair with a fall dessert. I’ve even made a hot fudge that goes well with it!

I love this recipe for so many different reasons. Not just because it’s truly irresistibly delicious, but this ice cream is DENSE! You honestly will find yourself not needing to eat a lot of it to feel satisfied. It’s because of it’s nutritional content and the rich creaminess that sticks to the roof of your mouth! My boys love this ice cream so much that they will request it for a later breakfast. I’ll even enjoy it earlier on in the day without feeling guilty about it!

**Does it taste like coconut? No! I mean if you’re really trying to find it and you’re not used to using coconut oil, you may notice a mild coconut flavor, but it’s nothing like mature shredded coconut. I honestly have never liked that coconut flavor, the one that reminds you of tanning oil. Yeah, that is definitely not the case here!

Preparation:

• Soak 2 cups of raw cashews or pine nuts overnight

What You’ll Need:

• Blendtec, Vitamix or a high speed blender (We have a Blendtec)
• Rubber Spatula
• 1.5-2 quart ice cream churner or you can use the “ziploc bag technique” (instructions below), if you don’t have an ice cream maker. We use the Cuisinart Ice Cream Maker. (I highly suggest investing in one of these, it’s fun and you’ll find yourself using it more than going out for ice cream!)
• A medium sized bowl
• Strainer
• Spice/Nutmeg grater
• Measuring spoons & cups (1 cup, 1/2 cup, 1/4 cup)
• A freezer

Ingredients:

• 2 c soaked cashews or pine nuts
• 1 can coconut milk or 1 young coconut, include the coconut water. The coconut meat and water should yield about 2 cups in volume all together. (1 c meat, 1 c coconut water, add plain water if there’s not enough coconut water)
• 1/2 c of soaked dates (about 6 dates) use more if you want it sweeter, not every date has the same sweetness or just add 1 TB of maple syrup at a time
• 1/4 c coconut oil in liquid state
• 1 TB vanilla
• 2 t cinnamon
• 1/2 nutmeg grated

TIPS

**I have found this recipe to be more delicious when using the fresh young coconut verses the canned. If you are going for a completely raw ice cream and to receive electrolytes and full nutrient absorption, I highly suggest using the fresh young coconut! If you use the canned, make sure you get a brand that doesn’t have guar in it or any other synthetic fillers. It alters the flavor significantly. I prefer the Trader Joe’s coconut cream or Native Forest unsweetened & simple coconut milk.

**I also suggest freshly grated nutmeg verses already ground nutmeg. It only takes about 30 seconds to grate and it honestly just tastes better.

Instructions:

1. Strain soaked nuts, then add nuts, coconut, liquid, coconut oil, vanilla, spices and sweeteners all in the blender and blend until completely smooth.
2. Pour into your medium sized bowl and place in the freezer for 30 minutes.
3. When your timer is up, use your rubber spatula to scrape out of the bowl into your ice cream maker. (For those without an ice cream maker, look below how to use the “ziplock bag technique”.)
4. Your ice cream should be ready in less than a half an hour. You can then store in your medium sized bowl or eat right away with fresh fruit, another dessert, hot fudge or just by itself!

ENJOY!!!

“Ziploc Bag Technique”

**You will need a gallon size ziploc bag, duct tape, a 5 gallon bucket with lid, about 2 cups of salt and enough ice to fill the bucket half way.

1. After blending your ingredients, pour into the gallon sized bag, duct tape the top of the bag securely making sure nothing leaks out and nothing can seep in, the last thing you’ll want is salty ice cream!
2. Add half of the ice you have to the bucket, add the bagged ingredients into the bucket and then the rest of the ice. 
3. Add 1/2 cup of salt at a time, close the bucket with the lid and shake away until you notice it starts solidifying. This can take anywhere between 30-50 minutes.