Blueberry Ice Cream

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


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


Whizz all the ingredients in a blender until smooth. Transfer the mixture to an ice cream maker and freeze. Transfer to a freezer-proof container, cover and freeze until firm.

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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