Caribbean Cassava Ice Cream

Indulge in this creamy and refreshing Caribbean Cassava Ice Cream that combines the traditional flavors of cassava with a hint of coconut and vanilla. This dessert is gluten-free, dairy-free, and allergen-free, making it a perfect treat for everyone. The smooth texture and delightful sweetness will transport you to the tropics with every bite.

Ingredients:

• 500 g cassava, peeled and chopped
• 400 ml coconut milk
• 100 g maple syrup (or agave syrup)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp lime juice
• 1/2 cup shredded coconut (unsweetened, optional)
• 1/4 tsp cinnamon (optional)

Instructions:

1. Boil the chopped cassava in water for about 20-25 minutes, or until tender. Drain and let it cool.
2. In a blender, combine the cooked cassava, coconut milk, maple syrup, vanilla extract, salt, and lime juice. Blend until smooth and creamy.
3. If using, stir in the shredded coconut and cinnamon for added texture and flavor.
4. Transfer the mixture into a freezer-safe container and smooth the top with a spatula.
5. Freeze for at least 4-6 hours, or until firm.
6. Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.