Coconut-Goji Ice Cream with Yacon Syrup and Macadamia Dust

This vegan ice cream is a natural alternative to commercial ice creams. Substitute light coconut milk if that’s more to your liking; you can also use coconut sugar instead of evaporated cane juice. Yacon syrup, from a South American tuber, adds a caramel-butterscotch flavor; you can find it in the sweeteners section in many natural products stores. Finely chopping the coconut and macadamia garnish make a pretty presentation when it’s dusted on top of the yacon syrup, and toasting adds volumes of flavor. Or add  bits of chocolate for an even more indulgent treat.

Serves 4

2 cups coconut milk
1/3 cup goji berries
1/2 cup unrefined cane sugar
2 teaspoons vanilla extract
1/3 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
6 tablespoons yacon syrup

1. Combine coconut milk, goji berries, unrefined cane sugar and vanilla in a blender. Process until well blended, but small flecks of goji berries still remain visible. Transfer mixture to an ice cream maker and process according to directions.

2. While ice cream is freezing, finely chop the macadamia nuts. Heat a small pan over medium-low heat and dry-toast the macadamias and shredded coconut, shaking pan constantly to prevent burning, and toasting for 1 minute, until golden. Remove from heat and transfer to a plate to cool.

3. When ice cream is finished processing, place scoops in each of four individual dishes. Drizzle each with 1 1/2 teaspoons yacon syrup, shower with macadamia-coconut dust, and serve immediately.