This recipe was developed for Blas y Tir using their wonderful Welsh cauliflowers in association with the Veg Power Campaign.

A delicious and creamy coconut and vanilla ice-cream which is dairy free, vegan and has some hidden goodness – cauliflower!  Hear me out!…….

The cauliflower is steamed before being added to the remaining ingredients and blended until creamy and smooth.  Trust me, you can’t taste it! Which makes it a great way to get any cauliflower haters to eat cauliflowers – calling most children and some adults!

Give it a try and see!

Enjoy! Joanne 🙂

First, assemble all of the ingredients together.  You will need;

  • Cauliflower
  • Cashews
  • Coconut cream – from a can
  • Maple syrup
  • Vanilla bean paste
  • Almond extract
  • Coconut oil
  • Coconut flour
  • Xylitol or stevia to sweeten

Wash the cauliflower, cut it into small florets and steam it until soft – about 15 mins;

While the cauliflower is steaming, place the cashews into a small bowl and cover in boiling water.  Leave to soak for about 15 mins;

Once the cauliflower is cooked and the cashews soaked, drain the cashews and place them both into a food processor with all the other ingredients;

Blitz for a few minutes until very smooth and creamy.  You will probably need to scrape the sides a few times to ensure it is all processed properly;

Pour the mixture into a loaf tin, smooth out using the back of a spoon and cover with greaseproof paper before leaving in the freezer for at least 3 hours or overnight;

When you are ready to serve, take it out of the freezer and leave to defrost for about 20mins and then scoop out and eat! 🙂

Cauliflower) Coconut & Vanilla Ice-Cream - dairy free

Cauliflower) Coconut & Vanilla Ice-Cream - dairy free

(Hidden Cauliflower) Coconut & Vanilla Ice-Cream - dairy free

Prep Time: 20 minutes
Overnight freezing: 6 hours
Servings: 8 people
Author: Joanne
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Ingredients

  • 1 small cauliflower
  • 1 cup cashews
  • 1 tin coconut milk cream only
  • 2 tbsp pure Maple syrup
  • 2 tbsp coconut flour
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla bean paste
  • 1/2 tsp almond extract
  • 1 pinch sea salt
  • 2 tbsp xylitol or stevia

Instructions

  1. Wash the cauliflower, cut it into small florets and steam it until soft - about 15 mins.

  2. While the cauliflower is steaming, place the cashews into a small bowl and cover in boiling water. Leave to soak for about 15 mins.

  3. Once the cauliflower is cooked and the cashews soaked, drain the cashews and place them both into a food processor with all the other ingredients.

  4. Blitz for a few minutes until very smooth and creamy. You will probably need to scrape the sides a few times to ensure it is all processed properly.

  5. Pour the mixture into a loaf tin, smooth out using the back of a spoon and cover with greaseproof paper before leaving in the freezer for at least 3 hours or overnight.

  6. When you are ready to serve, take it out of the freezer and leave to defrost for about 20mins (you will need to leave it to defrost for longer if frozen over night) and then scoop out and eat!

Please share!