Saturday, March 8, 2014

Raw Kiwilicious Ice Cream

 I am in the mood for green.  What I wouldn't give to look outside and see a green carpet of grass in my yard instead of graying dirty snow.  Since I can't change the weather though, I will settle for other greens. Big green salads and green juices are always a must for me, but I am enjoying other green too in the form of kiwi!  I was given a large amount of them, and although I do enjoy just eating them straight up, skin and all, I thought they belonged in a dessert as well.

Enter, Raw Kiwilicious Ice Cream.  I love to make things I have never experienced before, and kiwi in ice cream I have not.  So, I got to work making some.  The creamy base was coconut and bananas sweetened up with a little lucuma and balanced out with a little tart lime which paired perfect with the sweet tart kiwi!  I couldn't help but think this would make a wonderful smoothie if it wasn't frozen, the ice cream base was so good!  It was hard to wait for it to freeze, but well worth the time.  It made for a delicious green treat, and now that I have had kiwi ice cream, I think I love it!

Raw Kiwilicious Ice Cream 
Makes about 6 cups

Ice Cream:
1/2 cup coconut water
1/4 cup lime juice
1 Tbsp lime zest
2 cups young coconut meat*
2 cups ripe bananas, sliced
2 cups kiwis, peeled
a handful of spinach (for color, optional)
1/4 cup lucuma powder
1/4 cup raw coconut nectar, or your choice of liquid raw sweetener
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

To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas, kiwis, spinach, lucuma, 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.
When the ice cream is done churning, pour into a freezer safe container with a lid.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

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