Raw Holiday Ice Cream Supreme
Today I've got two tasty dessert recipes to share, both of which have the added benefit of the medicial chaga mushroom (although it's optional). I did a post on chaga last year and included a Chaga Maple Frosty recipe in addition to mentioning some of it's benefits. I'm fortunate to live in an area where chaga grows in abundance all year around.
I made this ice cream last week, since a friend was over for dinner and I wanted to do a little something special. What to do with a few young coconuts, some ripe mushy persimmons, fresh ginger, and a bunch of soaked irish moss?! Here's what I came up with. It would also be great with a chocolate sauce, or orange segments in place in place of the persimmon jelly.
Cinnamon Coconut Ice Cream with Orange Ginger Crunch and Persimmon Jelly
Cinnamon Ice Cream
2 1/2 cups coconut water
1 1/2 cups young coconut pulp
1/4 cup chaga irish moss gel*
3-4 tablespoons coconut nectar or yacon syrup
8 drops stevia
1 1/2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon mesquite
1/4 teaspoon freshly ground nutmeg
3 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy.
Add the oil and blend to incorporate.
Chill the mixture in the fridge, about 4-6 hours, or up to over night.
Process the liquid mixture through an ice cream maker according to the manufacturers instructions.
Orange Ginger Crunch
1/2 cup coconut shreds
3 tablespoons chopped macadamia nuts
3 drops orange essential oil
1 teaspoon fresh minced ginger
1 teaspoon orange zest
2 drops stevia
2 teaspoons coconut nectar
Pinch of himalayan salt
1 1/2 tablespoons melted coconut oil
Toss all ingredients together, adding the oil last.
Spread the mixture out on a plate and chill in the fridge or freezer until it firms up.
Break up the chunks.
Serve over the ice cream
2 ripe persimmons
Remove the pulp from the persimmons.
*Irish Moss Gel
3/4 cup chaga tea, reishi tea or water
2 oz soaked irish moss