Sunday, April 29, 2012

Chocolate Malt Ice Cream

This ice cream is super smooth and creamy with the addition of fresh coconut meat. I really enjoy it without all that extra sugar that store-bought ice cream seems to have. The last container of Vanilla Rice Dream I bought, I ended up tossing. It was just too sweet.

I have to admit that the ingredients for this ice cream are not everyday items in your refrigerator or kitchen cupboards. But this is such a delicious, creamy ice cream that it is totally worth it to search them out and learn new techniques – like opening a young coconut. Once you do it, you will see that it is very easy and rather gratifying. When you make this recipe, don't get too hung up on quantities. Just use whatever meat and water that you get from the coconut. If you don't get a full cup of either the water or meat, that's okay. You can top off the coconut water with non-dairy milk. I've made this recipe twice and each time I got one cup of water and meat from the coconut.

The maca powder is considered a "super food." You can find it online at Amazon or at a natural food store. You could probably substitute the maca powder with malt powder but it just so happened that I had some maca powder that I use for my smoothies.

1 cup cashews, soaked overnight and drained
1 cup fresh coconut meat, chopped
1 cup coconut water (from the coconut)
1 cup non-dairy milk
2 TB maca powder
1/2 cup agave nectar
1/4 cup plus 2 TB cocoa powder

Combine ingredients in VitaMix or other high powdered blender. Blend until smooth. Chill for 24 hours and process in ice cream maker.

Young Thai coconut.