to ice - coconut ash ice

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COCONUT ASH ICE CREAM
recipe inspired by: Frozen Sweet NYC and Being Biotiful
recipe type: to dessert, to snack
cuisine: vegan, plantbased, dairyfree, glutenfree

what you need:
1 + ½ cup activated raw cashews for at least 8 hours
½ cup of coconut milk, the full fat one
3 tablespoons of maple syrup
1 tbs of activated charcoal, depending on desired 'darkness' of ice"
pinch of salt
2 tablespoons of poppy seeds
2 tablespoons of black sesame seeds

what to do:
Strain and rinse the cashews.
Put all ingredients in a high speed blender and blend everything together. Except for the poppy and sesame seeds.
Blend until creamy and smooth. At the end, add the poppy and sesame seeds and stir with a spoon to combine. Put the ice-cream in a mold or container and put it in the freezer for 2-3 hours.
Put out of the freezer some minutes before serving. Optional; add some pistachio's

PS: Loving the Klean Kanteen Insulated containers!! Keeps your ice cold for up to 8h once remoed from the freezer!!! Winner!!!!

NOTE: you could make it creamy by using avocado
check out this recipe
http://www.lespetitespestes.com/blog/2016/9/5/to-ice-avocado-matcha-icecream