I have been planning to create a recipe like this for some time, ever since I tried Inspiral's raw vegan cashew ice cream (which was AMAAAAZZING!!!). The cashews in the recipe make a super creamy, rich texture, but also make the ice cream voluptuous and satisfying. You don't have to use the same ingredients as I did - just use the cashew cream as a base and make it any flavour that you like!
Ingredients
- 50g raw and soaked cashews
- 100ml of almond milk
- 100ml of water
- 200g of frozen raspberries
- 100g of frozen blueberries
- 1/4 tsp almond extract
- 1/2 tsp of vanilla extract
- 6tbs of xylitol / sugar
- 1 sachet of stevia
- 3 tbs of date paste / other liquid sweetener
Method
- Soak the cashews overnight, and then rinse them and throw them in the blender with almond milk and water. Blend until smooth.
- Add all other ingredients and blend until smooth.
- Freeze until firm and ready to eat.
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