Thursday, January 23, 2014

Raw Lime in the Coconut Ice Cream (coconut ice cream with lime swirl, and macaroons)

My favorite place in the kitchen I work in is my work station.  Because I get to stand next to the cooling rack full of baked goods that smell like heaven.  Especially the coconut macaroons.  The fill the air with the most lovely coconut vanilla scent which I wish could be bottled and used as perfume!  My coworker made some last week and I decided that it was time I made my raw version of them again.  

However, they ended up not just being enjoyed, but also used in one of the most heavenly ice cream flavors I have ever created!  Raw Lime in the Coconut Ice Cream!  Just imagine it...sweet smooth coconut  vanilla ice cream with swirls of lime cream that tastes like key lime pie, and chocolate dipped macaroons stirred in.  It was pure heaven!  

The components of this were wonderful even before I assembled it.  Let me tell you, it was hard to stop popping the coconut macaroons into my mouth and save them for the ice cream. But luckilly I had extra.  The coconut vanilla base reminded me of delicious sweet frosting, and the lime cream swirl I created from avocadoes was a dead ringer for key lime pie. 

If you are a lime and coconut lover, you must try this. I might have to create a cake version someday because this ice cream version is out of this world.  Taking a tropical vacation dessert style is always a wonderful way to spend a week night, and this was just that!

Raw Lime in the Coconut Ice Cream (coconut ice cream with lime swirl, and macaroons)
Makes about 6 cups

(note, this macaroon recipe makes twice the amount you need so you will have extra to enjoy)
3/4 cup finely shredded unsweetened coconut

a pinch of sea salt
1/4 cup raw coconut nectar, maple syrup, or raw local honey

1 tsp pure vanilla extract
 2 cups finely shredded unsweetened coconut

1/2 cup chopped raw dark chocolate

Lime Cream Swirl:
2 ripe avocadoes
1/2 cup fresh lime juice
1 Tbsp organic lime zest
2 Tbsp raw coconut nectar (or to taste)
1 tsp pure vanilla extract
a pinch sea salt

Ice Cream:
1 cup coconut water
4 cups young coconut meat*
1 cup ripe bananas, sliced
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean or 1 Tbsp pure vanilla extract
a pinch of sea salt
1/2 cup raw coconut butter, warmed to liquid

For the macaroons, place 3/4 cup coconut, and sea salt in the food processor and process until fine as flour and well combined. Add the nectar and vanilla and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Roll into small balls, and place in the freezer until very firm. Meanwhile, melt the raw chocolate.  When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet.  Place back in the freezer while you make the ice cream. 

For the swirl, combine all ingredients in a food processor and process until smooth.  Set aside.
To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas,  nectar, vanilla, sea salt, and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn't clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in half the macaroon pieces (reserve the other half for another use or just to enjoy), then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency. Serve the ice cream with some of the extra macaroons.

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