Move over juice cleanse, charcoal ice cream is the new new.
Sure, you can trudge through a 7-day juice cleanse of spinach beet juice (why tho), or you can whip up this super easy recipe for creamy, coconut charcoal ice cream, instead. We’ll wait.
While it’s no secret that activated charcoal has amazing detoxing abilities (not to mention it can naturally whiten teeth, and flush icky toxins from your skin, too), many charcoal recipes are loaded with refined sugars, gut-wrecking dairy and grains. To keep things clean and simple, this quick recipes blends together coconut cream, coconut oil, cashews and activated charcoal sweetened with a bit of maple syrup and vanilla.
For the coconut cream, make sure you get the full-fat canned kind. This will give you the thick, decadent texture of any proper ice cream. Tip: Stay away from boxed coconut cream; they’re usually diluted with water and loaded with added sugars. Unless you plan on making a cocktail drink from boxed coconut cream, you’ll want to pass on it when cooking and baking.
The cashews in the recipe create a silky feel, while it’s nutty flavor is heavenly with the maple syrup and vanilla. Just make sure to soak the cashews in water overnight or for at least 6 hours. If you skip this text, you’re ice cream will turn out gloopy and sad.
To start, blend everything together, pour the mix into a freezer-safe container (we like to use a bread pan), and let it chill for 4 hours. When you’re ready , let it thaw for 10 minutes, and dig in! Feel free to sprinkle on unsweetened coconut flakes, cacao nibs, sliced almonds, and dark chocolate sauce, too. — They’re all worthy fixings.
Dairy-Free Coconut Ice Cream with Activated CharcoalPrint Recipe
- 14 oz can full-fat coconut cream (chilled in the freezer for 15 min)
- 1 1/2 cups soaked cashews (soaked in water overnight)
- 3 T activated charcoal
- 1/2 cup maple syrup
- 3 T melted coconut oil
- 1 t pure vanilla extract
- Pinch sea salt
Drain soaked cashews.
Add drained cashews, coconut milk, charcoal powder, maple syrup, coconut oil, vanilla and sea salt to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
Transfer to a parchment-lined freezer-safe container, smooth top and cover with plastic wrap.
Freeze for at least 4 hours or until firm. Thaw for 10 minutes before scooping.
When choosing your powder, make sure to opt for charcoal made from organically grown coconuts or wood. Avoid products that don’t specify what materials they use. // Dip your ice cream scoop in hot water to make it easier to cut through the ice cream.
(Eat This Next: OMG Maple Bacon Bars with Coconut Flour)