It's summer time again and most people love ice cream! For those wanting to indulge without seeing your waistline expand, offer a healthier option for your kids or for those who are sensitive to dairy or lactose intolerant, here comes an easy recipe you can make at home:
200g cashews (or almonds)
2 1/2 cups filtered water
1 small and green tipped banana (just ripe enough to eat)
1 ½ tsp vanilla extract or tonca bean
pinch of sea salt
½ cup full fat coconut milk or butter
choose your flavor: 1 TBSP raw cocoa powder, matcha, you can also add 1/2 cup fruit like cherries or blueberries (use less water in that case). If you use high sugar fruit like mango, omit the banana
Combine the cashews, banana, matcha or cocoa powder, vanilla extract, and coconut butter in the bowl of your blender. Blend and add water carefully (you might not need it all) until you get a tick and homogeneous mixture.
Pour the mixture into a freezer-proof container, cover with plastic wrap, and freeze for at least 3 hours.
After 3 hours get the ice cream from the freezer and put again into the blender and blend again to break up the ice crystals. Return the blended ice cream to the container and cover, letting it chill in the freezer for another 3 hours or overnight until firm.
Allow the ice cream to thaw for 10 to 15 minutes before serving.