Walnut Cacao Ice Cream With Raspberry Swirl

1. 1

   Soak the cashews in water for at least four hours, or overnight. Drain and rinse.

2. 2

   Chop the bananas into small pieces and place in the freezer for at least four hours or until frozen.

3. 3

   To make the the raspberry puree, place the raspberries in a small sauce pan and gently simmer, breaking the berries down with a spoon as they cook. Once the berries have been mashed up and reduced down, remove from the heat and allow to cool.

4. 4

   To make the ice cream, combine the cashews plus 1/4 cup of water in a blender and puree until completely smooth.

5. 5

   Stir the walnuts and cacao nibs into the ice cream and pour the mixture into a metal or glass container.

6. 6

   Spoon the raspberry puree onto the top of the ice cream and use a knife to swirl the raspberries into the mixture.

7. 7

   Place the container into the freezer for at least 4 hours to allow the ice cream to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.