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High Vibrational Nice Cream

       

As the days get warmer and the sun gets brighter, we can’t get enough ice cream. So we decided to shoot the most delicious ice cream images imaginable in collaboration with the incredible Victoria Granof.

 

Matcha Mint Chip Ice Cream

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

8-10 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

SEEDS OF 1 ORGANIC VANILLA BEAN OR 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

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, matcha, mint extract, coconut water and salt 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

8-10 ORGANIC MEDJOOL DATES

SEEDS OF 1 ORGANIC VANILLA BEAN OR 1 TSP ORGANIC VANILLA EXTRACT

1 CUP ORGANIC CHAI TEA, STRONGLY BREWED

2 T ORGANIC RAW BIODYNAMIC CACAO

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 and salt 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 Anandamide 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.

Anandamide Chocolate Shell

⅛ CUP ORGANIC RAW BIODYNAMIC CACAO

⅛ CUP ANANDAMIDE

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 ingredient until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts and watch the magic happen before your eyes.

 

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