By Chef: Hannah Mendenhall
Posted: November 9, 2011
Here’s an ice cream that fits the time of the season. It’s the simple ingredients in recipes that give it the best of taste.
- 4-5 c water
- 14-16 oz. coconut butter
- 1 1/2 c maple syrup
- 2 t Celtic Sea salt
- 1 c walnuts (soaked and dehydrated)
Blend all ingredients except walnuts. Freeze in ice cube trays and process in a food processor or press through a juicer. I recently bought an ice cream maker, so that works too! Just add in walnuts during processing.