Date, Raisin and Cashew Ice-cream
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Ingredients
- 380 g of cashews
- 200 mls almond milk
- 16 mls date syrup
- 1 teaspoon vanilla powder
- 2 tablespoons melted coconut oil
- pinch of salt
- 60 g raisins
Method
- Soak the cashews overnight or for a minimum of 4 to 6 hours.
- Drain and rinse.
- Add everything to the blender except the raisins, blend until smooth.
- Fold in the raisins.
- Put ice cream in a freezer proof container with a lid and place in the freezer.
- After about 1½ hours stir the ice cream.
- Cover and return to the freezer for 4 to 6 hours.
Enjoy!