This dairy-free ice-cream alternative can easily be altered to take on different flavours. Replace spinach with berries, for example, or create a chocolate version using cacao.
Serves: 8
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups raw cashews, soaked in water for 4 hours or overnight
- ½ cup water
- 4 ripe bananas, peeled, cut into chunks & frozen for at least 4 hours
- Generous ½ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup spinach (or small amount of spirulina if preferred)
- 3 drops food-grade peppermint oil, or to taste
- 2 tsp vodka (optional but will help ice-cream not freeze too hard)
- Ice-magic
- 1 tbsp coconut oil
- 1 tbsp raw cacao
- 1 tbsp maple syrup
- Pinch sea salt
Method
- To make ice-cream, rinse cashews and add to blender with water. Blend until smooth.
- Add banana, maple syrup, vanilla, spinach, peppermint oil and vodka if using, and blend again until completely smooth.
- Pour into freezer-safe dish. I use a loaf tin so it’s deep enough to scoop out once frozen.
- Line top of mix with baking paper and place in freezer overnight.
- To make ‘ice-magic’, add all ingredients to small saucepan and warm gently over low heat, stirring to combine.
- Spoon over ice-cream to serve.
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