Servings: 8 (recipe makes 2 pints)
INGREDIENTS
1 cup cashews, soaked overnight
1 banana, frozen
1 @pitayafoods frozen dragonfruit smoothie pack
1 can coconut cream, chilled
2 tbsp sweetened condensed coconut milk
1/4 cup Refined CBD Infused Sugar (or regular sugar with drops of CBD)
1/4 tsp Himalayan pink salt or Kosher salt
1 tsp vanilla
3 tbsp coconut oil, melted and slightly cooled
METHOD
Add cashews, banana, dragonfruit, coconut cream, sweetened condensed coconut milk, Refined Hemp Sugar, salt, and vanilla to a blender. Blend until smooth. Then, pour in the coconut oil and blend again until fully mixed.
Pour the ice cream mixture into a parchment-lined bread pan or pint-sized ice cream containers (makes 2 pints). Freeze, and approximately 5 hours later it’ll be the perfect consistency to scoop!
If you let your ice cream freeze longer than 5-6 hours, be sure to let it sit out for about 10 minutes or in the refrigerator for 30 minutes to get soft enough to easily scoop!
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