Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps
Coconut lime ice cream floats are a refreshing summer treat! Fresh lime sweetened seltzer and crumbly toasted coconut cashew crisps make it one of a kind!
Combine the lime juice and sweetener in a small sauce pot over high heat. Stir until dissolved and starting to boil. Reduce heat to low and simmer for about 15 minutes until reduced by half and thickened. Let cool completely.
Add lime syrup to the seltzer and stir to combine.
Place 1/2 cup coconut ice cream in each glass, top with the lime seltzer.
Garnish with toasted coconut cashew cookie crisps, lime wedges and whipped cream. Enjoy!
FOR THE TOASTED COCONUT CASHEW CRISPS:
Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mat.
Place the butter, coconut sugar and molasses in a small sauce pot over medium heat. Stir frequently until butter melts, mixture is well combined and starts to bubble.
Remove the pot from the heat, whisk in the xanthan gum until completely incorporated then stir in the vanilla, coconut and cashew meal until combined.
Spoon the mixture out onto the lined baking sheets in 1/2 teaspoon sized dollops leaving about 3 inches of room between each cookie as they will spread a lot while baking.
Bake 1 sheet pan at a time in the upper third of the oven for 7-8 minutes until bubbly and starting to set around the edges. Remove from the oven and let cool completely before touching them as they will harden and set as they cool.
Notes
*To make toasted cashew meal - simply process unsalted, roasted cashews in a food processor until fine crumb consistency.