Raw Coconut Berry & Lavender Ice Cream
28 October, 2014
By Jenni Madison
The blend of exotic flavours makes this wild berry ice-cream totally out of this world.
The anti-oxidant rich affects of the acai and blueberries, together with the slimming affects of coconut oil, and stress relieving lavender oil makes this the perfect blend of a healthy healing creamy tropical delight.
1 cup raw cashews, soaked for 1-2 hours
1/2 cup filtered spring water
1/4 cup coconut nectar
1/4 cup coconut oil
1 packet (100g) frozen acai berry pulp
1/2 cup fresh or frozen blueberries
2 drops food grade essential lavender oil
1/2 teaspoon vanilla essence extract
What to do:
1. Drain and reinse the cashews well. Blend the cashews, coconut nectar and coconut oil in a high speed blender until smooth and creamy. Add the acai berry pulp and blueberries and blend until well combined. Add the lavender and vanilla essence, and sea salt, blend a final time until mixture is smooth.
2. Pour into an ice-cream maker and process per the instructions on the machine.
3. Pour into a tighly lidded container and freeze.
If you don't have an ice-cream maker simply pour into a tightly lidded container and freeze.
4. Keep frozen. Let it stand at room temperature before serving to soften.