Blueberry Coconut Ice Cream
1 1/2 cups raw cashews (soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)
1 15-ounce can full-fat coconut milk (or substitute light coconut for less creamy results)
1/2 cup maple syrup
1 tsp pure vanilla extract
pinch sea salt
1 cup frozen blueberry (or any other berry you like)
Add soaked, drained cashews, coconut milk, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed.
Keep the mixture in the freezer for around 1 hour or more.
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions. It should look like soft serve. Then add the blueberries and let it churn a little more.
Freeze for at least 4-6 hours or until firm.
Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
© 2018 – 2020, Wildwood Sanitarium. All rights reserved.
Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.