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Monday, August 5,2019

Vegan Coconut Candy-Cane Gelato

By Peta

 

Ingredients:

  • 1 1/2 cups cashews, soaked overnight, drained, and rinsed
  • 2 14-oz. cans coconut milk
  • 1 5.4-oz. can coconut cream
  • 3/4 cup 2 Tbsp. agave nectar or coconut nectar or preferred sweetner
  • 2 tsp. 1/2 tsp. vanilla extract
  • 3/4 tsp. peppermint extract
  • 2 pinches salt
  • 1 1/2 cups strawberries, puréed or mashed with a fork
  • Fresh strawberries, shaved coconut, and mini candy canes, for garnish


Instructions:

  1. Add the cashews, coconut milk, and coconut cream to a high-speed blender and blend until very smooth, about 2 minutes.
  2. Reduce the blender speed to medium-low and add 3/4 cup of the agave, 2 teaspoon vanilla, the peppermint extract, and 1 pinch of the salt. Increase the speed to high and blend for another minute.
  3. Transfer to an airtight container and freeze for at least 2 hours.*
  4. In a medium bowl, combine the strawberries and the remaining agave, vanilla, and salt.
  5. Add a small amount of the strawberry mixture to the bottom of a glass, then add a layer of the gelato and repeat.
  6. Garnish with fresh strawberries, shaved coconut, or mini candy canes - or all three.
  7. *Alternatively, if you have an ice cream maker, follow the instructions for using it and then freeze the gelato.

 

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