Dairy-free Coconut Ice Cream with Bee Pollen & Caramelised Cashews

Ingredients for the Dairy-free Coconut Ice Cream:

• 1 can of thick coconut milk
• 1 can of light coconut milk
• 4-5 tbsp honey for the ice cream
• 1 tsp vanilla extract or vanilla powder
• 1/3 cup cashews
• 4 tbsp bee pollen
• 3 tbsp honey for caramelising the cashews
• Pinch of salt

PRODUCTS USED IN THIS RECIPE

Method:

Take the thick coconut milk and leave it upside down in the refrigerator overnight, this will make all the cream settle and it’ll be easier to scoop it

Once you have the thick coconut milk ready scoop up the cream and pour into a large to a bowl, add the light coconut milk, 4 tbsp honey, a pinch of salt and the vanilla extract and whisk until it creates a beautiful silky texture

Taste test, if you think you need more honey add 1 more tbsp of honey.

When you’re happy with the sweetness, put the mixture through a sieve and pour into ice cube trays to freeze (we’d recommend 2 hours)

While your mixture is freezing, take a pan, add 4 tbsp of honey and the cashews. Cook until the cashews are caramelised. Once the honey thickens, turn the heat off and let it cool. Then you can add the bee pollen and mix well. 

When your coconut cubes are frozen blend until thick and creamy, then mix in the cashew bee pollen mixture to the coconut ice cream, scoop into a bowl or onto a cone and enjoy!