Ingredients
100g raw cashews, pre-soaked overnight (or minimum 4 hrs) in water
250g mixed summer berries (blackberries, raspberries, blueberries)
170g banana (roughly 2 small), skins removed, cut into chunks & frozen
150g unsweetened coconut milk (or almond milk)
70g Medjool dates, pitted & roughly chopped
30g extra virgin coconut butter (or oil), melted
15g white miso (shiro)
1 vanilla pod, split open & seeds scraped out (optional)
To serve:
A few fresh yarrow flowers & leaves (Achillea millefolium)
Instructions
Blend all the ingredients together (except the coconut oil) until you reach a very smooth and creamy mixture. With the motor still running, slowly incorporate the melted coconut butter (or oil). Pour the mixture into a loaf tin or other freezer-proof container, and flatten the surface with a round bladed knife.*
Store in the freezer for a few hours, until the ice cream is completely set. Remove from the freezer 20 minutes or so before serving. Serve in bowls decorated with a few yarrow leaves and flowers, if using.
Notes
*If you would like to use an ice cream maker, pour the mixture into your ice cream maker. Once you have reached a soft-serve ice cream consistency, fill a loaf tin or other freezer-proof container, and flatten the surface with a round bladed knife. Store in the freezer for a few hours, until the ice cream is completely set. Remove from the freezer 20 minutes or so before serving.