Raspberry N'Ice Cream Recipe


personal chef fort lauderdale

Ingredients:
6 ounces raspberries, fresh or frozen and thawed
1/2 cup raw whole cashews, soaked in warm water at room temperature for at least 2 hours, drained
2 bananas, peeled, thickly sliced and frozen
Method:
Purée raspberries and cashews in a blender or food processor until smooth, adding up to 1/4 cup water if needed to purée. Add bananas and purée again, scraping down the sides often, until very smooth.
Transfer to a tightly sealed freezer-safe container and freeze until just solid, about 4 hours. (If you make further in advance, let soften at room temperature for 15 minutes before scooping.)

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