100g raw cashews
180g frozen blueberries
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.