This summer, I’ve been absolutely enjoying home-made fruit sorbet – a wonderfully tasty light cool dessert that is surprisingly easy to make (if you have a Champion juicer or similar machine). This recipe for lucuma chocolate chip ice dessert offers a richer alternative that is more along the lines of traditional dairy and soy based-iced desserts. It’s a simple variation on Ani Phyo‘s lucuma ice kream recipe (please see the video below). My taste-testers and myself agree that the cacao nibs are a nice touch to the recipe and take it too a new level. If you are sensitive to cacao, you can safely leave out the cacao nibs and still enjoy an amazingly rich caramel-like, delicious dairy-free iced dessert.
Equipment
- Blender (preferably a high-powered blender like a Vitamix or Blendtech)
Ingredients
- 1/2 cup lucuma powder
- 1 cup cashews
- 1 tsp vanilla powder
- 1/4 cup yacon syrup
- 1 cup (filtered) water
- 2 Tbsp cacao nibs (optional)
Directions
- Place the lucuma powder, cashews, vanilla powder, yacon syrup and water in the blender and blend until smooth (using your high-powered blender’s tamper tool if necessary.)
- Place in a container, mix in the cacao nips, and freeze.
- Once frozen, serve & enjoy!
Preparation Notes
- If you are not using a high-powered blender, you will likely need to grind the nuts into a fine powder first using a food-processor, else you may not get a nice smooth texture for the iced dessert.
Variation Suggestions
Try replacing the cashews with organic raw Brazil nuts.
Please share your thoughts on this recipe in the comments section of this post.
Hi, Everyone!
You can safely replace the cashews in this recipe with organic raw Brazil nuts. I’ve tested this a couple of times and I’m very pleased with the results.
This raw vegan iced dessert goes really well severed over raw banana crepes for a very decadent dessert or breakfast.
Wishing you health and happiness!
Your friend,
M.E.B.