1 cup raw cashews, soaked

2 Tbsp gogi berries

1/2 cup young Thai coconut meat (or shredded coconut if you don’t have the real thing)

1/4 cup virgin coconut oil

1 cup of almond milk or coconut cream

2 sugar plums, seeds removed

3 pitted dates

1 Tbsp cacao nibs or powder

1 tsp maca powder (optional)

1 tsp vanilla extract

dipping chocolate (if you want the choc top version)


Gather all ingredients, except the dipping chocolate, and place in a blender until smooth. Place portions of the mix into small glass cups or containers and stand an ‘ice-cream stick’ (or a stick off your most loved bush if you want to involve your garden). Freeze for about 1 hour. If you plan to do the choc-coating, make the dipping chocolate as per our recipe while you are waiting. Once the ice-creams are frozen, melt the chocolate in a saucepan (if you need to) and then dip the ice-cream into the chocolate and put back in the freezer for about 5-10 minutes prior to serving.


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