RASPBERRY–WHITE CHOCOLATE ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

1 (14-ounce/400 ml) (397g) can full-fat coconut milk

1⁄2 cup (120 ml) grated raw cacao butter

3 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1 cup (240 ml) fresh or frozen raspberries

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">Drain and rinse the cashews before combining them with the coconut milk, cacao butter, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth. If desired, add more vanilla or sweetener.
<br></br>
With an ice cream maker:</br>
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the raspberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
<br></br>
Without an ice cream maker:</br>
Pour the ice cream mixture into a freezer-safe bowl, stir in the raspberries, and place in the freezer for about 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!</n>