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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 2 cups cashews
- 2 avocados
- 1 cup non dairy milk
- 1/4 cup coconut nectar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 1/8 cup water
Method
- Soak the cashews and blueberries separately for 30 minutes.
- Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time. Only use a 1/2 cup in this phase.
- Add in the avocados, coconut nectar, vanilla, and salt.
- Blend; adding in the rest of the coconut milk, a little bit at a time.
- Add the cream to a shallow glass dish, cover, and freeze.
- Mix the ice cream every 30 minutes or so in the beginning to imitate an ice cream maker.
- Blend the blueberries and water separately, add it on top of the cream once it has hardened a bit, and lightly swirl it into the cream.
- Ice cream should be ready within 6 hours.
