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A CINNAMON COCONUT ICE CREAM WITH...

A Cinnamon Coconut Ice Cream with Orange Ginger Crunch and Persimmon Jelly

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Posted at 04/01/2011

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Ingredients

For the Cinnamon Ice Cream:
2 1/2 cups coconut water
1 1/2 cups young coconut pulp
1/4 cup chaga irish moss gel*
3-4 tablespoons coconut nectar or yacon syrup
8 drops stevia
1 1/2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon mesquite
1/4 teaspoon freshly ground nutmeg
3 tablespoons melted coconut oil

For the Orange Ginger Crunch:
1/2 cup coconut shreds
3 tablespoons chopped macadamia nuts
3 drops orange essential oil
1 teaspoon fresh minced ginger
1 teaspoon orange zest
2 drops stevia
2 teaspoons coconut nectar
Pinch of himalayan salt
1 1/2 tablespoons melted coconut oil

Persimmon Jelly:
2 ripe persimmons

Irish Moss Gel:
3/4 cup chaga tea
reishi tea or water
2 oz soaked irish moss

Directions

For the Cinnamon Ice Cream:
1. Blend all but the coconut oil until smooth and creamy.
2. Add the oil and blend to incorporate.
3. Chill the mixture in the fridge, about 4-6 hours, or up to over night.
4. Process the liquid mixture through an ice cream maker according to the manufacturers instructions.

For the Orange Ginger Crunch:
1. Toss all ingredients together, adding the oil last.
2. Spread the mixture out on a plate and chill in the fridge or freezer until it firms up.
3. Break up the chunks.
4. Serve over the ice cream

Persimmon Jelly:
1. Remove the pulp from the persimmons.
2. Finely chop.

*Irish Moss Gel:
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
4. Chill the gel in the fridge for 5-7 days, or use immediately.

Nutritional info

Comments

http://gliving.com/a-cinnamon-coconut-ice-cream-with-orange-ginger-crunch-and-persimmon-jelly-by-greenchef-heather-pace/


   

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