This is my favorite ice cream! LOVE the taste of brazil nut milk. This recipe is from “Raw For Dessert” of Jennifer Cornbleet.
2 Cups Brazil Nut Milk (see below)
1/2 Cup Cashews, soaked for 8 to 12 hours
1/2 Cup Agave
2 Teaspoon Vanilla Extract
2 Vanilla Beans
1/8 Teaspoon Salt
Pour 1/2 cup of the brazil nut milk and all the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups brazil nut milk and all of the agave, vanilla extract, vanilla beans, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in a ice-cream maker and freeze according to the manufacturer’s directions.
Brazil Nut Milk:
(yields 2 cups)
2 Cups Water
1 Cup Brazil Nuts, soaked for 8 to 12 hours
1 Tablespoon Agave
Place the water, brazil nuts and agave in a blender. Process on a high speed until very smooth. Strain through a nut milk bag into a medium bowl. Transfer to a jar and store in the refrigerator. Brazil nut milk will keep for up to 5 days.
Chocolate Sauce: this one is my favorite choc sauce from “Living Raw Food” of Sarma Melngailis”
1 1/4 Coconut Oil, warmed to liquify
3/4 Cups + 2 Tablespoons Raw Cacao Powder
3 1/2 Tablespoons Maple Syrup
Blend all the ingredients in a blender until smooth and fully emulsified.