Banana Cashew Ice Cream
Raw vegan ice cream as a holiday treat, anyone? You bet, and a very simple recipe too, featuring frozen bananas, cashews and fresh summer berries.
- 3 frozen bananas (peeled before freezing)
- ½ cup cashews, soaked a few hours and dehydrated
- 1 cup fresh raspberries
- handful of fresh blackberries
Puree raspberries in a food processor to make syrup. Using the solid plate on your juicer, feed bananas and cashews through it by alternating small amounts through the shoot to make an ice cream texture. If your juicer doesn’t have such a solid plate, then simply blend frozen bananas and cashews in a blender until creamy. Transfer the ice cream into a serving dish, pour the raspberry syrup on top, and sprinkle some blackberries on top.
Note: Preparation time is 10 minutes plus soaking and dehydrating time.