Dear Radiant Readers! :)
The pear season is in its peak now in New Zealand, and two weeks ago I got a few kilos of deliciously ripe sugar pears, and as the weather had been so hot, I decided to freeze these beauties and convert them as quickly as possible into some delicious ice-cream!:) The coolness and sweetness of the pears combine very well with the richness of cashew and chocolate in this recipe! If you are in the Northern Hemisphere, then trust me (I love ice-cream in all seasons) you can enjoy this little ice-cream gem just as much in winter – all by yourself or with a group of friends after a nice home-made dinner:)).
For the ice-cream:
- 2 cups frozen pear slices (freeze for 8 -10 hours)
- 1/2 to 1 cup raw (or cooked) cashew cream [depending on how creamy you like your ice-cream to be]
- 1/2 teaspoon vanilla essence or powder
For the Chocolate Crunch:
- 2 Tbs coconut oil
- 2 Tbs Cacao Powder
- 1 Tbs Raw honey, Agave or Coconut Nectar (Use yacon or stevia if diabetic)
- Place coconut oil into a warmed bowl to melt the oil. Alternatively, place the bowl with the oil into a larger container with hot water in it to allow the heat of the rising steam underneath the bowl melt the oil. Once the oil is runny, add the rest of the Chocolate Crunch ingredients to the bowl and mix thoroughly with a fork or a whisk.
- Blend 1/2 cup water with 1/2 cup cashews untill completely smooth.
- Place two cups of frozen pears in with the cashew cream and vanilla into a Processor and process untill homogenous (completely smooth).
- Scoop your ice-cream into an ice-cream bowl or glass and pour the liquid chocolate over it. The chocolate will freeze instantly, creating a very delicious crunch! :) Dig in and enjoy! x