This delectable dessert can literally be blended up in 5 minutes, so get ready for a few extra calories on the lips and hips! Girls, you can walk around the house doing other things while the ice-cream maker is working! Fantastic!
Initially, soak the cashews for the smoothest consistency, and you can make it in a regular blender. However, you’ll get the best results with a high-speed blender. Use extremely ripe bananas for the best flavor.
This ice- cream will quickly become your favorite — it’s sweet, rich and creamy.
You can use maple syrup or coconut nectar to sweeten the ice cream. However, if you or your guests are on a Sugar Circuit Diet, use “Just Like Sugar”, in the same quantities. It is made from Chicory Root, Calcium, Vitamin C, and natural flavours from the peel of oranges. It is gluten free, dairy free, with no yeast, soy, or animal derivatives. Your dessert will again be absolutely delicious, and a huge hit.
- 2 cups raw, unsalted cashews, soaked for 2 hours
- 3 large really ripe bananas
- 1/4 cup coconut nectar, maple syrup, or “Just Like Sugar
- pinch of Celtic sea salt
- 1 cup filtered water
- 1 tablespoon natural vanilla extract
- Put all ingredients in a blender and blast on high for 30 to 60 seconds until the mixture gets smooth and creamy. Add the chosen sweetener to taste.
- Now, place the created mixture in an ice cream maker. Freeze until firm and then serve.
You can prepare it with other fruit as well. You could add 1 ripe banana and throw in 2 cups of berries for berry ice cream. You could try other fruit, add in coconut and chocolate. We suggest you to keep one of the bananas for some sweetness and texture.
It is recommended that you keep the mixture in the ice cream maker for a full 30 minutes. You will get a much creamier treat, more closely resembling conventional ice cream. Afterwards, place the mixture in the freezer for a couple of hours to firm up further.
Extra tip: When you buy “raw” cashews, always go to a supplier where there is a high turnover, so you will be sure that they are fresh and good quality. They are available in pre-packaged bags and bulk bins. Choose the uniformed ones in color, with a nutty and sweet smell. If they have a sharp or bitter smell, they have gone rancid. Moreover, avoid the limp and shriveled ones. To preserve the oils they contain and are of extreme value, store them in a sealed, glass jar up to 6 months, in the fridge.
Finally, always soak them before use, since in that way you remove the enzyme inhibitors, and thus make them easier to digest.