Raw ice cream is expensive. Raw ice cream is delicious. Here's a slightly less expensive, but equally delicious home made version! I totally winged it on the recipe, after being inspired by a cashew cream filling I made for some Raw Breakfast Crepes. Those were some damn good crepes, by the way!
Recipe makes 1 pint
Ingredients (all organic):
1 C raw cashews
1/2 C filtered water
2 large bananas
2 T raw agave (ours has vanilla bean seeds in it)
2 T raw coconut oil
itty bit of salt (yes, an itty bit!)
- Soak cashews in water for approx. 20 minutes, or until softened. Blend in blender with the soak water until creamy.
- Add bananas, agave, coconut oil and salt. Blend until silky smooth!
- Pour ice cream into a metal bowl, scraping every bit of cashew-y goodness out of the blender. Uncovered, put bowl in the freezer. Every 30 minutes or so, remove the bowl from the freezer and give the ice cream a good mix! It only takes a couple of hours for the ice cream to fully freeze.
- Defrost for about 5-10 minutes before attempting any scoop-age, because it's hard as a rock!
Banana split! Complete with cashew banana ice cream, cacao syrup, strawberry puree, sunflower seeds and raisins. Messy picture, good food!