Dairy Free Blueberry Ice Cream

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

100g raw cashews
180g frozen blueberries
80ml water
2tsp agave syrup

Once blended, cashew nuts transform into a creamy paste which is not dissimilar to ice cream - the perfect diary free, nutritious alternative!

Cashews are a excellent source of copper. As copper deficiency elevates blood cholesterol, blood pressure and disrupts healthy heart function it is important to receive plenty of the mineral in the diet.

Method

Whizz all the ingredients in a blender until smooth.

Transfer the mixture to an ice cream maker and freeze.

If you don’t have an ice cream machine transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges.

Whisk vigorously with a fork to break up the ice crystals and then refreeze until firm.

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