Basketfull of plump fragrant raspberries becomes Healthy-ish Raspberry-White Chocolate Ice Cream!
I say....Beautiful!!!! I amaze myself sometimes!
INGREDIENTS 2 cups cashew nuts (soaked for at least 4 hours) 1 can (14 ounce) full-fat coconut milk 2 tablespoons palm sugar 3/4 bag white chocolate 1 teaspoon vanilla bean paste
1 cup fresh raspberries 1.4 cup maple syrup Splash vanilla extract
INSTRUCTIONS Drain and rinse the cashews and put them in a blender with the coconut milk, melted white chocolate, palm sugar, and vanilla. Blend until creamy and smooth. Taste and add more vanilla or sweetener, if desired.
Make raspberry sauce: Cook berries with maple syrup till soft. Strain the mixture and keep to cool.
Pour the ice cream mixture into an ice cream maker and prepare according to the manufacturer's instructions.
Layer ice cream and raspberry sauce in a freezer-safe container. Freeze to set.
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