"RECIPE:
Ingredients for 2 servings:
1 big papaya
2 apricots
1 golden kiwi
1 kiwano
1/2 mango (peeled and chopped)
4 strawberries
few mint leaves
For the Ice Creams:
2 cups of cashew nuts
1 cup of water
6 tbsp of maple syrup
2 knobs of ginger
1/2 cup of coconut oil (liquid)
2 tbsp of raw cacao powder
1/2 cup of frozen raspberries
Directions:
Start by making the ice creams. Add the cashew nuts and water to a high powered blender. Blend until creamy mix forms. Place a half of the cashew mix into a bowl and keep this to one side.
Ginger Ice Cream:
Then juice two knobs of ginger. Add a juice and two tbsp of maple syrup to a half of the cashew mixture in the blender and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender.
Chocolate Ice Cream:
Add the coconut oil, raw cacao powder and 2 tbs of maple syrup to a small sauce pan and set over low heat. Heat, stirring constantly until the ingredients melted together. Place a quarter of the cashew mixture into a blender, add a chocolate sauce and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender.
Raspberry Ice Cream:
Place the remaining cashew mixture, frozen raspberries and 2 tbsp of maple syrup into a blender. Blender until creamy mixture forms. Spoon the mix into a freezer safe container and freeze 4 hours or overnight.
Once the Ice Creams are ready for serving, slice a papaya in half and scoop out the seeds with a spoon. Wash and chop the fruits. Add chopped fruits and scoop the ice creams into the papaya bowls. Enjoy!"
Ingredients for 2 servings:
1 big papaya
2 apricots
1 golden kiwi
1 kiwano
1/2 mango (peeled and chopped)
4 strawberries
few mint leaves
For the Ice Creams:
2 cups of cashew nuts
1 cup of water
6 tbsp of maple syrup
2 knobs of ginger
1/2 cup of coconut oil (liquid)
2 tbsp of raw cacao powder
1/2 cup of frozen raspberries
Directions:
Start by making the ice creams. Add the cashew nuts and water to a high powered blender. Blend until creamy mix forms. Place a half of the cashew mix into a bowl and keep this to one side.
Ginger Ice Cream:
Then juice two knobs of ginger. Add a juice and two tbsp of maple syrup to a half of the cashew mixture in the blender and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender.
Chocolate Ice Cream:
Add the coconut oil, raw cacao powder and 2 tbs of maple syrup to a small sauce pan and set over low heat. Heat, stirring constantly until the ingredients melted together. Place a quarter of the cashew mixture into a blender, add a chocolate sauce and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender.
Raspberry Ice Cream:
Place the remaining cashew mixture, frozen raspberries and 2 tbsp of maple syrup into a blender. Blender until creamy mixture forms. Spoon the mix into a freezer safe container and freeze 4 hours or overnight.
Once the Ice Creams are ready for serving, slice a papaya in half and scoop out the seeds with a spoon. Wash and chop the fruits. Add chopped fruits and scoop the ice creams into the papaya bowls. Enjoy!"