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Carob Pecan Ice Cream
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Carob Pecan Ice Cream

 

  • 2 c. raw cashews
  • 4 c. water, divided
  • 1 1/4 c. maple syrup or Agave
  • 5 tbsp. carob powder
  • 1 tbsp. Roma (cereal coffee substitute)
  • 1 tbsp. vanilla
  • Pinch salt
  • 1/2 c. toasted, chopped pecans

 

  1. Place 2 cups cold water in blender and process with cashews until very smooth.
  2. Add another cup of cold water slowly, continuing to blend until the “cream” is no longer gritty.
  3. While blender is slowly running, add maple syrup, carob, flavorings, salt and remaining water.
  4. Pour into ice cream maker with the roasted, chopped nuts; freeze according to machine instructions.