Many raw desserts are amazing. Raw ice cream, at least so far in my kitchen, not so much. It’s probably me. Probably. But I’ve tried a few recipes and, I don’t know, its very obvious that something weird is going on, in both flavor and texture.

But I hold fast to the rule that if something turns out bad, it’s the recipes fault. If it turns out well, I’m a genuis. Finally with raw ice cream I am a genuis. If you make this recipe, you will be too.

It’s kind of amazing how good this is, not just for raw ice cream but for ice cream in general. The fact that it is practically health food simply makes it that much sweeter.

Raw Mexican Chocolate Ice Cream

1 Young Thai Coconut, water and meat
1 cup raw cashews (don’t need to be soaked)
1/2 cup nut milk
1/2 cup maple syrup
1/4 cup raw cacao powder
1 Tablespoon soy lecithin granules
1 teaspoon cinnamon (optional, but what makes it “Mexican”)
1 teaspoon vanilla
pinch of salt

Combine all ingredients in a high speed blender and process until smooth. Strain through a fine mesh strainer into a glass bowl. Cover with plastic and refrigerate until cold, at least 2 hours. Process in ice cream maker for 25 minutes, or until it looks like soft serve. Place in tupperware and freeze until firm.