September 6, 2010


This next recipe turned out so good, it's definitely my favorite raw ice cream!  It's got just the right hint of coconut and banana flavors... absolutely heavenly!

Raw Coconut-Banana Ice Cream

2 large, ripe bananas
1 young Thai coconut (water only)
1/2 cup cashews (soak 2 hr)
1/4 cup coconut oil (melted)
1/4 cup raw honey
1 tsp vanilla extract
1/4 tsp Himalayan salt

Crack open a young Thai coconut, pour the coconut water into a blender.  Rinse and drain soaked cashews. Add all remaining ingredients and blend until smooth and creamy.  Transfer into an ice cream maker, following the manufacturer's instructions.  That's it! 

*If you don't have an ice cream maker, you can freeze it in a glass container overnight... comes out just as good!


  1. The recipe calls for fresh coconut water, not canned ;-) This way it's got all the lovely nutrients!

  2. Is a blender better than a food processor?

  3. For this recipe yes... it creates a smooth, creamy consistency! But if you only have a food processor, you can still make it work ;-)

  4. Better than Ice CREAM! Because it is natural! No homogenized, pasteurized, factory farm, milk machine critter producing BGH induced CREAM!

  5. aha i finally found you! i noticed when you became a follower of my blog and every time i clicked on your picture it did not take me to a blog. so anyways, thank god im up in the middle of the night and decided to read a recipe at goddess in the raw that linked back to you! your site looks lovely, delicious, and super nourishing...and i cant wait to dig in!

  6. thanks beautiful goddess, so happy you found me ;-) looking forward to your blog posts too!


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