Cauliflower ice cream sounds like a prank, and then you taste it. Steamed cauliflower is nearly flavourless and quietly rich, which makes it a perfect body for cream where no cream is invited: it does the structural work while the vanilla, honey and coconut do the talking. Nobody guesses. We tell them afterwards. We tell them afterwards. It’s one of the recipes in our cookbook, Eat Thrive Repeat, which is full of the kitchen thinking this way.
Serves 8. Takes time, most of it waiting.
INGREDIENTS
2 cups cauliflower florets
1 cup raw cashews, soaked for 3 hours and drained
1 can coconut milk or coconut cream
2/3 cup honey
2 Tbsp coconut oil
1 Tbsp vanilla extract or vanilla bean paste
Pinch of salt
METHOD
- Cut the cauliflower into florets and steam for 5 minutes until soft. Let it cool.
- Measure 2 cups of the steamed cauliflower into a blender.
- Add the cashews, coconut milk or cream, honey, coconut oil, vanilla and salt.
Blend until completely smooth, with no visible particles. - With an ice cream maker: churn according to the manufacturer’s instructions.
- Pour into a loaf-sized glass container, cover, and freeze for 4 to 5 hours until hardened.
Let it sit at room temperature for 15 minutes before scooping.
Storage: airtight container in the freezer, up to 3 months.
