Raw Vegan Blueberry Vanilla Ice Cream

1. 1

   Soak the cashews and blueberries separately for 30 minutes.

2. 2

   Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time. Only use a 1/2 cup in this phase.

3. 3

   Add in the avocados, coconut nectar, vanilla, and salt.

4. 4

   Blend; adding in the rest of the coconut milk, a little bit at a time.

5. 5

   Add the cream to a shallow glass dish, cover, and freeze.

6. 6

   Mix the ice cream every 30 minutes or so in the beginning to imitate an ice cream maker.

7. 7

   Blend the blueberries and water separately, add it on top of the cream once it has hardened a bit, and lightly swirl it into the cream.

8. 8

   Ice cream should be ready within 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.