生蜂蜜椰奶冰激凌 Honey Coconut Icecream

原创 Anjani 蜂鸟健康TheHummingBird 2020-06-23原文

English Text is further down.

该冰淇淋非常好吃，用冰激凌机只需几分钟就可以准备好，不到一个小时后就可以有比商店里卖的任何冰激凌都更干净美味的冰激凌。

原料： 1杯杏仁2个椰枣（去核）

1/4英寸香草豆或一些香草粉1

1/2杯椰子奶油（从两罐每罐400毫升的椰奶中获取）

1/8茶匙盐1/8杯生蜂蜜1/4杯切碎的杏仁（可选项）

将香草豆（或香草粉）、杏仁、椰枣与2杯水在破壁机或搅拌机中混合制成杏仁奶（直至质地变得光滑）。将混合物用过滤布过滤后放在一边。然后打开椰奶罐头，在此之前请不要摇晃，从每个罐子中分离出其奶油部分。

在一个碗中，将椰奶与1杯上述过滤后的杏仁奶、盐和生蜂蜜完全混合后，倒入冰淇淋机中即可，如有需要，可以在冰淇淋加上切碎的杏仁和生蜂蜜即可享用。 如果没有冰淇淋机，可以将上述混合物冷冻在冰箱中，每30分钟搅拌一下，直至凝固为止。 2-4人份

Fair warning: This ice cream recipe is dangerously good. It only takes a few minutes to prep with an ice cream maker, and in under an hour, you can have ice cream that is cleaner and way more delicious than anything available in the store. As a bonus, you’ll have some leftover almond milk that you can use in smoothies or enjoy cold from the fridge.

1 cup almonds

2 dates, pitted

1/4 inch vanilla bean, split lengthwise

1 1/2 cups coconut cream (from approximately 2 13.5-ounce cans of refrigerated full-fat coconut milk)

1⁄8 tsp sea salt

1⁄8 cup raw honey

1/4 cup chopped almonds (optional)

First, make the almond milk by blending the almonds, dates, and scraped seeds from the vanilla bean with 2 cups of water until smooth. Strain the mixture through a nut milk bag or cloth and set aside. Then, open the cans of coconut milk, being careful not to shake them. Separate off the heavy cream from each can. (See the Berries and Cream recipe for guidance.) In a medium bowl, mix the coconut cream with 1 cup of almond milk, sea salt, and raw honey until combined. Pour into the bowl of an ice cream maker and process according to the manufacturer’s instructions.* Serve the ice cream topped with chopped almonds, if desired, and a drizzle of raw honey.

*Without an ice cream maker, freeze the mixture in a bowl and stir every 30 minutes until set.

Makes 2 to 4 servings

愿天下人健康、平安、健康。