Now, whenever Lexie sees a picture of an ice cream in a book, he demands "Lexie, eat!" and proceeds to make his way to the kitchen (where an ice cream is supposedly waiting for him, I guess).
We don't buy ice cream much because it's either got a load of additives or is really expensive. So I thought I'd make a healthy and easy ice cream for the kids to enjoy in the heat.
I made a very slightly different version of this ice cream last year for Sylvia when she asked for her Fancy Nancy parfait. I thought it would go well on a cone, and I was right! The kids loved this ice cream and so did everyone else.
It's really creamy and scoop-able, and very simple to make.
|do you know how hard it is to take a photo of ice cream when it is being held by a hungry 4 year old?|
1 cup cashews (I didn't soak mine, however it would be a good idea as they will blend more easily)
1 cup water
1 tsp vanilla extract
3 tbsp coconut oil (melted)
1/2 cup maple syrup
Blend all ingredients until completely smooth. This took quite a few minutes for me.
Put it in the freezer in a container, stirring every hour or so until it reaches desired consistency. For me this was about 4 hours. After this period, just leave it in the freezer and take it out of the freezer about 20 minutes before scooping and eating it.