Mint Cacao Nib Ice Cream

This is my favorite ice cream of the moment. This is not a stable measure of consistency, for me saying this is my favorite ice cream today is like saying each glass of water I drink is my favorite glass of water ever. Still, I’ve made this three times and since I bought my ice cream maker I’ve been adamant about trying new recipes each time around. But this ice cream is so rich and smooth and the peppermint adds that refreshing lightness while the nibs give it a complexity and crunch.

  Mint Cacao Nib Ice Cream

1 can coconut milk
2 dates
½ avocado
¼ cup coconut palm sugar
1 tsp vanilla bean powder
10 drops peppermint oil
¼ cup cacao nibs

Method:

Mix the coconut milk, dates, avocado, coconut palm sugar, vanilla and peppermint oil in a powerful blender. Pour into an ice cream maker and after about five minutes of processing, pour in the cacao nibs. Freeze according to the manufacturer’s instructions and garnish with mint leaves and extra nibs.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs

 

This ice cream is so smooth and creamy. It tastes more like a mousse, rich and complex and decadent. I finally bought an ice cream maker and my ideas can’t keep up with my consumption, so I encourage friends to come over and eat more ice cream so I can keep making new and different kinds. This is a very simple recipe, but it does call for a high powered blender to reach a smooth consistency. Also, taste as you go, and adjust accordingly, some may want a sweeter ice cream, or richer with more chocolate.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs

1 cup cashews
1/4 raw cacao powder
1/4 cup coconut oil
3 dates
1/2 coconut water (give or take a few teaspoons)
1 tbsp maple syrup
1 tsp vanilla bean powder
Cacao nibs
Unsweetened raw coconut flakes

Method:
Mix the cashews, cacao, coconut oil, dates, coconut water, maple syrup and vanilla in a powerful blender until you reach a smooth consistency. Then pour the mix into an ice cream maker and follow the manufacturers instructions.

Garnish the ice cream with a sprinkle or coconut flakes and some cacao nibs.

Raw Cacao Macaroons

Raw Cacao Macaroons:

2 ½ cups coconut flakes
1/3 cup coconut oil, liquefied (place coconut oil jar in hot water)
¾ cup raw cacao
¼ cup maple syrup
½ tsp sea salt
½ tsp cinnamon
½ tsp vanilla bean powder

Method:

Mix all of the ingredients thoroughly. If the mix is too dry, add more oil or syrup. Make sure you taste the macaroons several times as you mix, make sure they are sweet, but not too sweet. I form mine in balls and dehydrate them for a few hours to make them a little crispy on the outside, but you can bake them at a really low temperature, or just eat them without any of that fuss. They are great fuel, plenty of fat from the coconut oil and antioxidants and other goodies from the chocolate and cinnamon. The salt and maple syrup complexity is delicious combined the coconut and chocolate.