Raspberry Cashew Nut Ice Cream

Submitted by Chef #890668

"I adapted this recipe from Jeff Rogers' "Vice Cream". I don't eat any sugar, so I modified it to include stevia and some dairy for added depth of flavor. Yummy, yummy goodness! Cooking time equals time in the ice cream maker. Freezing time not included, but you could eat this right out of the maker!"

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 1 Quart
• Serves: 12

ingredients

• 1 1⁄2 cups organic cashews, salted, frozen
• 1 cup whole organic milk
• 1⁄2 cup water
• 1 teaspoon extract stevia (I use KAL brand, your amount might need to be tweaked if you are using a different brand.)
• 2 teaspoons pure vanilla extract
• 1⁄4 teaspoon almond extract
• 1 cup organic raspberries, frozen

directions

1. Put all the cashews in the blender. Add the whole milk and blend until smooth.
2. Add the rest of the ingredients and continue to blend.
3. If you don't like raspberry seeds, run the mixture through a sieve.
4. Chill mixture in the fridge for at least an hour. Overnight works best.
5. Put in your ice cream maker and follow manufacturers instructions.
6. Freeze.
7. Enjoy!
8. Because this ice cream is made with nuts and a small amount of dairy, it will freeze much harder than conventional ice creams. Remove it from the freezer and allow to defrost for about 20 minutes before serving. There are no preservatives, so the ice cream will taste fresh for about 2 weeks. If it lasts that long!