Instead of thinking of snow as something cold and wet, which makes driving difficult, I prefer to imagine it as fluffy marshmallows, powdered sugar or flaked coconut. You see, when I look out the window and the snow is filling up the yards and driveways with beautiful little falling flakes it looks to me like dessert.
I thought about plain vanilla, but vanilla laced with mint sounded perfectly wintery and I could not resist the combo. The ice cream base was delicously minty, sweet with vanilla and melted on my tounge, much more delicious than eating real snow.
Makes about 8
1/2 cup coconut water
1 cup raw cashews, soaked overnight and drained
1 cup young coconut meat, chopped
1/4 cup raw agave nectar or raw honey
seeds of one vanilla bean
1/2 tsp peppermint extract
a pinch of sea salt
1/4 cup coconut oil, warmed to liquid
1 1/2 cups shredded coconut
Add coconut water to a food processor, along with cashews, coconut meat, agave nectar, vanilla, peppermint, 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). 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. Scoop into balls, and place on a foil lined sheet. Put coconut in a bowl, and drop each ball into the bowl, coating it with the coconut (one at a time), pressing the coconut into the ice cream to adhere, then place the balls back on the foil until you are finished. Either serve immediately, or store in the freezer, in a container with a lid.