Butterscotch - Rum Ripple Ice Cream

This is by far one of my all time favorite ice cream recipes. A friend told me that if I continued to make this for him, he'd give up Ben & Jerry's forever! The photo pictured is for visual only. Everyone ate it so fast, I never got a photo! This recipe is definitely enhanced using Medicine Flower extracts. If you don't have them, feel free to use an alternative, but these are the BEST. This ice cream is amazing! A little goes a long way, but you might want to double this. I served 6 small portions, but it was plenty!



Butterscotch Ice Cream Ingredients
1 cup young Thai coconut meat
1 1/2 cups young Thai coconut water
1 cup cashews, soaked 2 hours
3 Tablespoons maple syrup (or your favorite sweetener)
2 teaspoons lucuma powder
1 1/2 teaspoons vanilla extract (4 drops Medicine Flower vanilla)
3 drops Medicine Flower butterscotch extract
pinch sea salt

Butterscotch - Rum Ripple Ingredients
3 Tablespoons almond butter
1/4 cup maple syrup (or your fav sweetener)
3 medjool dates, pitted and chopped
1 teaspoons vanilla extract (3 drops Medicine Flower vanilla)
4 drops Medicine Flower butterscotch extract
1 drop Medicine Flower rum extract (very potent!)
1/3 teaspoon sea salt
1 teaspoon lucuma powder
1/4 cup water or coconut water
2 Tablespoons cacao butter, melted

Butterscoth Ice Cream Directions
Blend coconut meat and water.
Add remaining ingredients and blend until creamy.

Options
Using Champion Juicer with Blank Plate 
Pour mixture into ice cube tray and freeze. Fun cubes through juicer with blank plate for a soft serve type ice cream. Drizzle Butterscotch - Rum Ripple over or mix into ice cream.

Using Ice Cream Maker
Pour mixture into a bowl or container and freeze for a couple of hours. Follow your ice cream maker direections. Drizzle Butterscotch - Rum Ripple into mixture while mixing, or simply drizzle over as a syrup.

Using Food Processor
Pour mixture into ice cube trays and freeze until almost solid. Run through food processor until creamy. Drizzle Butterscotch - Rum Ripple into mixture and pulse process.

Butterscotch - Rum Ripple Directions
In blender, mix all ingredients except cacao butter.
Melt cacao butter in double boiler or dehydrator and add to mixture. Blend until creamy.
Once refrigerated this will get very thick. To re-use, place in bowl of warm water or dehydrator to soften.
Makes a delicious filling for chocolates!!!

Serve
Garnish with chopped almonds, shredded coconut, chopped cacao beans, etc.

Bonus - Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will include a Special Bonus Sample with any purchase.

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