RAW Red Velvet Chocolate Chunk Ice Cream

The picture is fabulous, so how can the item not taste fabulous?  I found this recipe on Fragrant Vanilla Cake and it reached right out and grabbed me!  YUMMMM!

So, here's the recipe...

Raw Red Velvet Chocolate Chunk Ice Cream
Makes about 5 cups

Ice Cream:
1  cup coconut water
2  cups organic strawberries
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
3 inch chunk organic raw beet

1 cup chopped raw chocolate

Add coconut water to a food processor, along with cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Remove 1/3 of the mixture and place in a bowl in the fridge.  Add the beet to the remaining mixture in the food processor and process until well blended.  Pour through a fine meshed strainer to remove any coconut or beet bits.  Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, stir in chocolate. and pour 1/3 of it into a freezer safe container with a lid, then add some of the plain vanilla mixture in Tbspfuls.  Add half the remaining red ice cream, then more drops of vanilla.  Add the rest of the red mixture, then the last of the vanilla.  Swirl with a knife.  Set in the freezer for about 4 hours, or overnight before serving. 

I bought all of the ingredients last night and will attempt to re-create the fabulousness (that is a word, btw) this weekend.  I will make sure and keep you posted on my results.  The BF totally LOVES red velvet frozen yogurt, so I'm hoping he'll like this!

Make sure you head over to Fragrant Vanilla Cake and check out her other good stuff!