Olive Oil Gelato with Natural Pantry Staples
Ingredients
- 1 can organic full fat coconut milk
- 1 cup cashews
- 1/4 -1/2 cup pure maple syrup
- 1/2 cup cold pressed extra virgin olive oil or the best olive oil you can get
Preparation
Soak the cashews in warm water for at least one hour or better overnight.
In a high speed blender, run all the ingredients until very smooth and well incorporated for at least one minute.
Transfer into an ice cream maker and churn for 20-25 minutes until the ice cream is set.
Transfer into a freezer container and allow to set for an hour.
For soft serve, take it out of the fridge and soften on the counter for 10-15 minutes.
To set without an ice cream maker, freeze the creamy custard in a Tupperware-like box.
When firm, about 2 hours later, break up the crystals by running a fork through a few times.
Refreeze until firm and serve.
