I recently came across a Lucuma Ice Cream recipe and decided to try it since I had lucuma on hand I had only used a couple of times. I had never made something that highlighted the flavor. I did tweak the recipe a little and paired it with my Raw Apple Crisp. The maple-like taste of the lucuma ice cream and the apple crisp are a perfect combo. If you aren’t a raw dessert person you can also layer and heat this up as well for a delicious warm treat making a single serving or as many as you need.
Raw apple crisp
Makes 1 serving
1 apple (such as Empire, Gala, or Braeburn)
1 tsp coconut palm sugar (used Navitas Naturals Coconut Palm)
1-2 dates, pitted
dash cinnamon
1 TBSP raw pecans, walnuts, or nuts of choice
3 TBSP oats, gluten-free
Lucuma Ice Cream
Makes 4 servings
1/3 c lucuma powder (used Navitas Naturals Lucuma Powder)
1/4 c pure maple syrup
1- 14 oz can coconut milk, full fat not light
1 tsp pure vanilla extract
pinch sea salt
To make the ice cream shake the coconut milk and pour half of the milk into an ice-cube tray and freeze, place the remaining milk in the refrigerator. Once ice cubes have frozen place the remaining coconut milk in the refrigerator into a Vitamix with the lucuma, maple syrup, vanilla, and sea salt. Blend together until combined. Add coconut milk ice cubes and put on the frozen dessert setting and blend until smooth. Ice cream can be served now as soft serve or you can place it in the freezer for a bit until you have made your apples, which is what I did.
Place date, oats, coconut palm, cinnamon, and nuts into a food processor and grind until a coarse grind and blended. Slice apple vertically and remove seeds. Alternatively you can core your apple first. Layer filling between the slices of apple. Serve laying down with slices at an angle or stacked. This is also great heated, microwave for a minute or two or bake until soft. Serve with Lucuma Ice Cream. Enjoy!
