An Ice Cream maker is a great investment. You don’t even need to purchase a top of the line model either for great results. I own the basic $50 Cuisinart Model – it works like a charm.
If you already own one- you know just how simple ice cream is to make. The combination of possible ingredients is endless- and the satisfaction and fresh flavor of REAL ice cream takes the fun over the top. AND if you are a health conscious individual its simple to nix out refined sugar and its quite easy to avoid just about any food allergy.
You may have noticed that I have a fondness for Kiwi’s. Why? I think they are overlooked and frequently unused. Their bright green color and fresh crisp taste have a hold of my heart. I LOVE finding new ways to use them.
My -Raw Kiwi & Lime Cheesecake (Naturally Gluten/Dairy/Soy/Rice/Egg/Corn Free) was a blast to put together and it provided the inspiration for this fun easy ice cream recipe.
Ice cream is a flexible dessert- you can use a variety of different milks or sugars. For example in this recipe if you are a dairy consumer you could quite simply use Organic heavy cream instead of heavy Coconut Milk. Whatever suits your fancy. Also The Fresh Coconut is not essential- the ice cream will work with or without it. And the Agave nectar- feel free to use honey or coconut nectar instead!
1 Cup Soaked Cashews
1 Cup Fresh Shredded Coconut (optional)
1 Can Full Fat (Heavy) Coconut Milk
1/3 Cup Raw Agave Nectar (Or more or less to taste)
6 Ripe Peeled and chopped Kiwi’s
2 1/2 TBS Lime Juice
The Directions are simple- combine all ingredients in a food processor or Blender and then pour into your ice cream maker and churn for 30 minutes or until firm.