"Caul Me Beauty" Dairy-Free Ice Cream Pie
½ head cauliflower
1 cup cashews, soaked and drained
1 can coconut milk
2 vanilla beans, scraped
¼ cup coconut oil
½ cup grade B organic maple syrup
½ cup brown rice syrup
2 tbsp Pearl Butter (Beauty Butter)
2 tbsp hempseeds
1 tbsp vanilla extract
1 tbsp almond extract
⅛ tsp sea salt
½ cup pistachios, chopped
pie crust of choice
- Cut the cauliflower into florets. Add the cut florets to the perforated baking pan and then place the pan in the oven. Cook for 5 minutes, or until tender. Drain and cool slightly.
- Add the cooked cauliflower, cashews, coconut milk, scraped vanilla beans, coconut oil, maple syrup, brown rice syrup, vanilla extract, almond extract, and salt to a high speed blender and process until smooth.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Stir in the pistachios before storing the ice cream in the freezer.
- Let ice cream soften and then pat into your pie crust. Top with Pearl Butter (Beauty Butter) and hempseeds.
Adapted from Danny Seo by @marjoriealbay!