Celebrating the end of one season and the beginning of another... Although, I'm a little late - I just like summer that much :)
1 cup of raw cashews (soaked and rinsed)
1 cup of coconut meat
1/2 cup of carrot juice
2 T of carrot pulp
1/2 cup of maple
syrup
1/4 cup coconut butter
.5 T vanilla
1/4 tsp sea salt
1 cup packed basil
to intensify coloring, I
added 1/2 tsp of turmeric and 1/2 tsp of grated beet
(makes about 1 pint, so size depending you might want to double this recipe)
In a high-speed blender, blend all ingredients, except basil, until smooth. Once smooth, add in basil and pulse until herbs are fine, but still some-what noticeable. Chill in freezer (or refrigerator) for about 30-60 minutes. Once chilled, process according to manufacturer instructions in an ice cream machine. Scoop into bowls and enjoy!
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