This recipe is such a healthy, easy sweet treat that's great for both kids and adults. While cashews are my favorite nuts to use in this "ice cream" soaked macadamia nuts or Brazil nuts are wonderfully creamy options as well. Feel free to dress this recipe up with raw cocoa nibs, dried fruits or dried unsweetened coconut. For an especially creamy variation, substitute the ground nuts altogether for 1/3 cup of this homemade raw cashew butter.
Serves 2 to 4
Ingredients:
- 1/2 cup raw cashews
- 2 raw bananas, very ripe
- 1/2 cup finely chopped Medjool Dates
- 1/4 cup fresh orange juice
- 2 T. agave nectar, plus more if desired
- 1/4 t. sea salt
- 1/4 cup raw walnuts, for serving
Preparation:
1. In a blender, process the cashews until very fine, resembling a powder. Add the remaining ingredients except for the walnuts and process until the mixture is very creamy. Add agave nectar and salt to taste. Spread the mixture in a shallow pan and place in the freezer for 1 hour. Return the mixture to the blender, process until very creamy, and return the ice cream to the freezer to chill for 30 minutes to an hour longer. Serve very cold with the raw walnuts.
