It’s been summer again in London this week, and I realise that since buying my ice-cream maker 2 months ago I really haven’t used it as much as I should have :(. So last night I made space in my freezer for the container and soaked the cashews ready for today. I was meant to be making a version of raspberry ripple ice-cream this evening, but alas, the greengrocers only had blueberries! Oh well no matter, they are in my mind just as fab. To make this ice cream I used a cashew base similar to my chocolate ice-cream then added some blueberries whilst it was churning. Lovely served with some dessicated coconut on top.
Ingredients (makes 500ml pot as above)
- 1 cup cashew nuts
- 2 cups filtered water
- 1 small punnet blueberries (about 1 cup)
- 2 teaspoons vanilla essence
- 2 tablespoons raw honey
- Soak the cashews in 1 cup of water, overnight (or for at least 2 hours)
- Add half the blueberries to a saucepan and warm through till they soften, then add the rest of the blueberries so that they remain whole. Cool
- Blend the cashew nuts in the water they are soaking in, and add the second cup of water along with the vanilla and honey
- Set the ice cream maker up, and pour in the white mixture. The whole thing should take about 45 minutes to churn. Half way through its churning cycle, add some of the blueberry mixture, then keep adding at regular intervals till it is all incorporated into the mix. This way you get lovely blueberry chunks in the mixture as well as a general blueberry flavour.
- Once churned, transfer into a freezer container and store (or eat straight away)
- remove from freezer 30 minutes before serving, as it should have a soft scoop consistency.