Coconut Blackberry Ice Cream
All you need is:
1 1/2 glass raw cashews, soaked overnight (or for 6-8 hours) in cool water
1/2 glass desiccated coconut
1 can full-fat coconut milk
3-4 tbsp melted coconut oil
3-4 tbsp agave syrup (to taste)
1 tsp pure vanilla extract
Pinch of sea salt
1.5 / 2 glasses fresh raw blackberries
1/2 glass frozen blackberries
Here’s what you do:
The night before, soak your cashews in cool water.
Next day, add soaked, drained cashews, coconut milk, coconut oil, agave syrup, vanilla and sea salt to the blender. Blend until creamy and smooth. Taste and adjust, add more sweetener if desired. Pour roughly half of the mixture to a separate dish and mix in desiccated coconut, pour all of it to the prepared ice cream dish (I used a cake dish as you can see :) ), set aside. To the rest of the mix add fresh blackberries and blend until smooth. Gently swirl the purple mix on the top of the white. Top it with some frozen blackberries.
Cover and put it to the freezer for 4-5 hours or until firm. Before serving set outside for few minutes to soften. Enjoy!
What’s left keep in the freezer for 7-10 days.