Preparation time is 15minutes
Total time is 15minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 4teaspoons vanilla extract
- raspberries, to serve
- 1 1/2 cup honey
- coconut flakes, to serve
- 1.60L unsweetened full-fat coconut milk
- 1 cup virgin coconut oil
- 6 cup raw cashews, plus extra to serve
- 1teaspoons sea salt
Method
Step 1 of 3
If you have an ice-cream machine, freeze the bowl overnight. If not, freeze 2 x 6-cup metal loaf pans overnight.
Step 2 of 3
Soak cashews in boiling water for 1 hour. Rinse and drain well. Blend half each of the soaked cashews, milk, oil, honey, vanilla and sea salt in a blender on high speed for 5 minutes or until smooth. Transfer to ice-cream machine bowl or loaf pans. Repeat with remaining ingredients, except raspberries and coconut flakes. Freeze for 1 hour to cool mixture.
Step 3 of 3
If using an ice-cream machine, churn chilled mixture according to machine instructions or until thick and creamy. Transfer to a freezer-safe container and freeze until firm. If not using an ice-cream machine, beat chilled mixture with an electric beater or stick blender to break up ice crystals. Return to freezer. Repeat beating and freezing every 30 minutes, 4-5 times, or until it's a soft-serve consistency. Freeze until firm. Serve with extra cashews, raspberries and coconut flakes.
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