Raw Fruits of Summer Ice Cream Sundae

Raw Fruits of Summer Ice Cream Sundae
Makes one large sundae for 2

Raw Raspberry Sauce:
1 cup fresh raspberries
2 soft medjool dates, pitted
1 tsp pure vanilla extract

Ice creams:
Raw Lime Avocado Ice Cream (recipe follows)
Peach Almond Ice Cream (recipe follows)
Raw Double Blueberry Ginger Lime Ice Cream (recipe follows)
Raw Raspberry Lavender Ice Cream (recipe follows)
Fresh fruit for garnish (peaches, blueberries, raspberries, lime)
Fresh basil

To make the raspberry sauce, combine all ingredients in the food processor and process until smooth.  To assemble the sundae, scoop 2 scoops of each of the ice creams into a long bowl, then top with the raspberry sauce, fruit and basil. Enjoy!

Raw Lime Avocado Ice Cream

Ice Cream:
1/2 cup coconut water
1/2 cup lime juice
1 Tbsp  organic lime zest
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups diced avocado
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water and lime juice and zest to a food processor, along with avocado, coconut, agave nectar, vanilla, 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 strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Peach Almond Ice Cream

Add coconut water and almond milk, to a food processor, along with peaches, cashews, coconut, agave nectar, vanilla, almond extract, 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 into an ice cream maker and process according to directions. Remove from ice cream maker,  and pour into a freezer safe container with a lid.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Raw Double Blueberry Ginger Lime Ice Cream
Makes about 6 cups

Ice Cream:
1/2  cup coconut water
1/2 cup fresh lime juice
2  cups organic blueberries
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
1 inch chunk fresh ginger
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water and lime juice to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, ginger, 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 into an ice cream maker and process according to directions.

Meanwhile to make the swirl, place all ingredients in the food processor and process until smooth and set aside.  Once the ice cream has finished churning, remove from ice cream maker,  and pour 1/3 into a freezer safe container with a lid.  then spread 1/3 of the swirl over, then half the remaining ice cream then half the remaining swirl, then the last of the ice cream and the swirl.  Swirl with a knife then place in the freezer and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Raw Raspberry Lavender Ice Cream
Makes about 6 cups

Ice Cream:
1/2  cup coconut water
1/2 cup fresh lime juice
2  cups organic raspberries
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 Tbsp dried lavender flowers

Add coconut water to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.  Stir in lavender.  Pour into an ice cream maker and process according to directions.
Once done, pour into a freezer safe container with a lid and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.