Megan May of the Little Bird Unbakery shares her recipe for gluten free, dairy free and processed sugar-free ice cream.
INGREDIENTS
1 cup almond milk (recipe here)
1 cup coconut milk
2 cups young coconut flesh
1 cup raw cashews (soaked 2- 4 hours)
½ cup raw agave
pinch sea salt
½ teaspoon vanilla bean powder or seeds of 1 vanilla bean
½ teaspoon lecithin
½ cup melted cold-press coconut oil
This is a really well balanced vanilla ice cream using coconut as a base.
METHOD
Equipment required: blender, ice cream maker.
Blend almond milk, coconut water, coconut flesh, cashews, agave, sea salt and vanilla extract in a blender until smooth – there should be no texture in it.
Add the lecithin and coconut oil and blend until smooth. Add the vanilla bean powder and mix with a spoon until incorporated.
Chill well and put into an ice cream maker for 25 minutes or however long you brand of ice cream maker suggests. Will take approximately 5-6 hours to set depending on your freezer. Makes 1L.
The Unbakery: Raw Organic Goodness
This recipe is an extract from Megan May's cookbook The Unbakery: Raw Organic Goodness, published by Beatnik. It's available from all good bookstores now, priced $59.99. It's a comprehensive guide to eating the raw way, with recipes taken from Megan's two hugely popular Auckland "unbakeries".
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!