COCONUT STRACCIATELLA ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

1 (14-ounce/400-ml) (397g) can full-fat coconut milk

3 to 4 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1⁄3 cup (70 g/2.5 ounces) raw chocolate or very dark chocolate

NUTRITIONAL VALUES

Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg

METHOD

Drain and rinse the cashews before combining them with the coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth.

Taste and adjust with more vanilla or sweetener if necessary.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Melt the chocolate in a small saucepan over low heat while the ice cream is churning. Pour in the melted chocolate just before the ice cream is done. It will shatter into small pieces.

Transfer to a freezer-safe container, cover, and freeze until ready to use. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Chocolate should be broken up into small pieces. Pour the ice cream mixture into a freezer-safe bowl, fold in the crushed chocolate, and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!