Who doesn’t love an occasional ice cream treat?  This recipe does involve a little elbow grease, but it is delicious and well worth it.  Your taste buds will thank you!

Ingredients:

• 2 cups Young Thai Coconut meat
• 1 cup raw cashews, soaked for 1-2 hours
• 1 cup water from the Young Thai Coconut
• 1/2 cup dark agave
• 1 TBS. coconut oil, melted
• 2 tsp. vanilla bean or vanilla extract
• a pinch of sea salt

Instructions:

Place all ingredients into a high powered blender and blend until smooth. Chill in the refrigerator covered for 3-4 hours. If you have an ice cream maker follow the directions from the manufacturer. If you don’t have an ice cream maker place the mixture into a glass baking dish and freeze. Let the ice cream get firm enough to scoop out. Take out about 10 minutes before serving.

This has been a guest post by Victoria Dodge, founder of “Nourishment Now Magazine.”

About Nourishment Now:

“Nourishment” is a body, mind and spirit forum that incorporates an online wellness magazine featuring the top professionals in yoga, health, psychology, spirituality and nutrition! “Nourishment” is a guiding point for living healthy inside and out with our online store featuring the purest body care products, workshop tours with the most inspiring speakers and retreats and trainings in raw food, vegan cuisine, meditation, yoga, and much more! “Nourishment” has been created to heal, nurture and feed anyone who wants to change their path or enhance their way of living through true education!