This ice cream recipe from ChoosingRaw.com is shockingly delicious, given that no ice cream maker is involved and it’s also totally dairy free. The slight hint of ginger pairs beautifully with the blueberries, and the color is phenomenal. As you can see, I served mine with fresh blueberries.
Ingredients, Serves 2
2 frozen bananas
1 heaping cup frozen blueberries
1/2 inch fresh ginger
1/4 cup raw cashews
2 tsp lemon juice
2-4 tbsp almond milk
In a high speed blender: Blend all ingredients together. Start with 2 tbsp of almond milk and use the tamp to try to get the mixture going without adding too much liquid: you want an ice cream, not a smoothie! If you need the extra two tablespoons, use them, but be patient and keep blending with the tamp till a thick consistency is achieved.
You can store the mixture in your freezer and give it a whirl in the blender before serving; if you don’t, it’ll be a little “frosty,” but if you do, it will seem as though you just prepared it!