Caribbean Cassava Ice Cream with Coconut Sweetened Milk and Rice Milk

This delightful Caribbean-inspired ice cream combines the earthy flavor of cassava with the creamy sweetness of coconut sweetened milk and rice milk. The result is a smooth, rich dessert that is both refreshing and satisfying, perfect for warm weather. It’s a unique take on traditional ice cream, respecting the roots of Caribbean cuisine while offering a modern twist. This recipe is dairy-free, making it suitable for various dietary needs.

Ingredients:

• 500 g cassava, peeled and chopped
• 400 ml coconut sweetened milk
• 200 ml rice milk
• 150 g sugar (or to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: toasted coconut flakes for garnish

Instructions:

1. 1. In a large pot, bring water to a boil and add the chopped cassava. Cook for about 15-20 minutes or until tender. Drain and let it cool.
2. 2. Once cooled, blend the cooked cassava with coconut sweetened milk, rice milk, sugar, vanilla extract, and salt until smooth and creamy.
3. 3. Taste the mixture and adjust the sweetness if necessary.
4. 4. Pour the cassava mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
5. 5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. 6. Serve in bowls or cones, garnished with toasted coconut flakes if desired.