DAIRY-FREE COCONUT ICECREAM WITH BEE POLLEN AND CARAMALIZED CASHEWS
INGREDIENTS
1 can of thick coconut milk
1 can of light coconut milk
4 tbsp-5 tbsp honey
1 tsp vanilla extract or vanilla powder
1/3 cup cashews
4 tbsp Honey Tradition bee pollen
3 tbsp honey for caramelization
Pinch of salt
METHOD
Take the thick can of coconut milk and leave it upside down in the refrigerator overnight. This way all the cream floats up and easier to scoop it all up!
Once you have the thick coconut milk ready to go the next day, scoop up the cream and pour the cream to a bowl, add the light coconut milk, 4 tbsp honey, pinch of salt
Vanilla extract and beat until it creates a beautiful silky texture!
Taste test, if you think you need more honey add 1 more tbsp of honey.
Sieve through to get rid of all the clumps and pour the mixture in to ice cube trays and freeze.
Next, take a pan, add 4 tbsp of honey and the cashews, cook until the cashews are caramelized. Make sure to keep an eye so the honey does not burn. Once it creates a thick texture, turn the heat off and let it cool.
Once the cashew mixture is cooled add the bee pollen and mix it well.
Once the coconut ice cubes are frozen, blend them then mix the cashew Bee pollen mixture to to the coconut ice cream, scoop and enjoy this delightful, healthy ice cream with added health benefits off BEE pollen!
