This non-dairy fermented ice cream is made with raw organic cashews and fresh frozen Thai young coconut meat. It is fermented for 24 hours with a simple probiotic and made into ice cream with a counter top Cuisinart ice cream maker. Once it is frozen to a soft serve consistency I swirled a fresh cherry jam throughout before freezing completely. I dehydrated fresh cherries to make the jam however if you don’t have a dehydrator you can use your favourite organic store bought jam. Frozen Thai young coconut is available at your local natural foods store.
The Ice Cream:
- 1 cup of raw organic cashews soaked for at least 4 hours.
- 1 cup of thawed Thai Young Coconut meat
- 1 cup coconut water or fresh nut milk
- 2 probiotic capsules
- 1/2 cup of honey or agave (or any clear coloured sweetener)
- 1 Tbsp. of pure vanilla extract
- 1/4 cup of softened coconut oil
Strain and rinse the soaked cashews. Blend with the Thai young coconut meat on high in your blender along with the coconut water or nut milk until silky smooth. Make sure that all of the little bits are blended to achieve the creamiest consistency! Empty the probiotic capsules into the puree and blend briefly to combine.
With a spatula scrape all of this precious cream into a medium sized bowl. Cover and let sit at room temperature for 24 hours. The rest of the ingredients will be folded in once it has fermented. In the meantime, get your cherry jam started! (Recipe follows)
The Jam:
- 300 grams of fresh pitted or frozen cherries thawed
- 40 grams of coconut sugar
- 1 tsp. vanilla extract
- 1 Tbsp. fresh lemon juice
Blend until smooth. Place in a shallow bowl in the dehydrator at 117 degrees F. for 6-10 hours or until a jam like consistency is achieved.
After 24 hours your ice cream base should smell slightly sour and will have a fluffier aerated texture.
Fold in the honey or agave, vanilla and the softened coconut oil until well mixed.
To make the ice cream follow the instructions on your ice cream maker. For my particular machine, I scoop the mixture into the pre-frozen cylinder, pop it into the base and then turn it on for about 10-15 min. or until it freezes to a soft serve consistency.
Spoon the ice cream into a larger flat plastic or glass container. Add dollops of the jam and then gently swirl it throughout with the end of a chop stick!
Place back into the freezer to freeze solid before serving.
