Eat + Drink

The Nice Cream

July 23, 2021 by CAP Crew Photography by john von pamer

Our approach at CAP is threefold: curiosity, creativity and reinvention. These north stars guide us in all our pursuits and encourage reinterpretation at every turn. This of course applies to the skincare we offer but it also applies to the grocery items we stock as well. We lean heavily on the botanical world for inside and out beauty, and are constantly looking to add more plants to our routines, and what better way to do that than to offer up a plant based version of the summer classic: ice cream. We're leaving the dairy behind, and looking to the plant world for nutrition, taste and flavor. Ice cream, CAP Beauty style.

Matcha Mint Chip Ice Cream

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

6-8 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

1 TSP ORGANIC VANILLA EXTRACT

1 TSP THE MATCHA

2 TSP ORGANIC MINT EXTRACT

¼ CUP ORGANIC CACAO NIBS OR DARK CHOCOLATE CHUNKS

1 CUP COCONUT WATER

2 T THE COCONUT BUTTER

PINCH OF HIMALAYAN PINK SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. Add the soaked dates, vanilla, matcha, mint extract, coconut water, salt and Coconut Butter to a high speed blender and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the cacao nibs or chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

Coco-Chai Ice Cream

2 CANS FULL FAT ORGANIC COCONUT MILK

6-8 ORGANIC MEDJOOL DATES

1 TSP ORGANIC VANILLA EXTRACT

1 CUP ORGANIC CHAI TEA, STRONGLY BREWED

2 T ORGANIC CACAO

2 T THE COCONUT BUTTER

½ CUP ORGANIC RAW OR DARK CHOCOLATE CHUNKS

PINCH OF HIMALAYAN PINK SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. To a blender or food processor add the soaked dates, vanilla, chai concentrate, cacao, salt and Coconut Butter and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

Strawberry Banana Nice Cream with Chocolate Shell

3-4 RIPE ORGANIC FROZEN BANANAS

5-6 ORGANIC STRAWBERRIES

1 T TOCOS

SPLASH OF ORGANIC NUT MILK (PREFERABLY HOMEMADE)

SPLASH OF ORGANIC VANILLA EXTRACT

PINCH OF HIMALAYAN PINK SALT

Place strawberries, tocos, nut milk, vanilla and salt into a blender or food processor and blend until combined. Once combined add in the frozen bananas and blend until a soft serve consistency is achieved. Scoop into chilled bowls. Ice cream may be placed in the freezer if a more traditional ice cream consistency is desired.

Chocolate Shell

⅛ CUP CACAO

¼ CUP COCONUT OIL (MELT TO LIQUID)

2 TSP HONEY

SPLASH OF VANILLA EXTRACT

PINCH OF HIMALAYAN PINK SALT

Place ingredients into a bowl, blender or food processor. Whisk or blend ingredients until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts.

Recipes by Kai Williams. Photos styled by Victoria Granof.