Raw Pink Grapefruit Lavender Ice Cream
As it nears the end of 2012, I would like to take a moment to thank all of you that visit my blog. I have recieved some of the most beautiful and kind messages from you all, and I am extremely grateful that you support me. I never thought that therecipes I posted would even be looked at almost 3 years ago when I started, and this year I have felt so overwhelmed with love and support as my stats continue to rise thanks to you. So thank you so much for reading and trying out my recipes, it makes me so happy that you do so! I very much appriciate each and every one of you and I hope you all have a wonderful 2013!
Raw Pink Grapefruit Lavender Ice Cream
Makes about 4 cups
1 cup grapefruit juice
3 Tbsp grapefruit zest
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
3 Tbsp dried lavender
Add grapefruit juice to a food processor, along with zest, cashews, coconut meat, 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 mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Stir in lavender, then 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. Let chill in the freezer for a few hours until a little more firm before scooping.
