Raw Apple Crumble Ice Cream

Raw Apple Crumble Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
4 cups young coconut meat*
1 tart apple, diced
1/2 cup raw date paste or another raw liquid sweetener if you prefer (like coconut nectar)
seeds of one vanilla bean
1 tsp maple extract
1 Tbsp cinnamon
1/2 tsp nutmeg
a pinch of sea salt
1/4 cup raw coconut oil, warmed to liquid


For the crumble chunks, in a food processor, combine the dates, flaxseed, buckwheat groats, coconut, sea salt, cinnamon and process until smooth and starting to hold together.  Remove from the food processor and crumble and squeeze into chunks. Place in the freezer while you make the ice cream.

For the ice cream, add coconut water to a food processor, along with young coconut, apple, date paste, maple, vanilla, cinnamon, nutmeg, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and stir in crumble chunks.  Pour 1/3 of the frozen ice cream mixture into a freezer safe container, then drop some of the apple swirl over it by the Tbsp, then half the remaining ice cream, then more swirl, then the remaining ice cream. Swirl with a knife to marble and cover.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency. 

*If young coconut meat is unavailable, you can substitute the 4 cups fresh coconut with 4 cups finely shredded, dried coconut and 2 cups coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.