Peach and Blackberry Cashew Ice Cream (vegan, no white sugar)
Feel free to mix the peach mixture with the blackberry mixture however you want. Blend it, swirl it, either way, it's good!
Ingredients
Peach Ice Cream
- 1 cup raw cashews soaked for 4 hours (or overnight)
- 3 organic peaches peeled and stones removed
- 2 Tbsp maple syrup
Blackberry Sauce
- 1/2 cup organic blackberries
- 2 Tbsp maple syrup
- 1 Tbsp water (filtered)
Instructions
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Put the soaked cashews with the chunks of peaches and maple syrup in a high powered blender, and blend until super smooth. Transfer to the container you want to use in the freezer. Don't worry about getting it all out at the bottom of the blender, it'll be used in the next step.
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Put the blackberries in the blender, with the leftover ice cream and cashew mixture, the water and maple syrup. Blend until smooth.
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Pour on top of the peach mixture and mix it if you wish, or swirl (it's easier to swirl if you use a larger container).
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Put in the freezer for at least 4-5 hours (or more if it needs to).
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Enjoy!
Recipe Notes
Make sure to use organic fruits for this recipe.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 283kcal | Fat: 14g | Saturated fat: 2g | Sodium: 6mg | Potassium: 500mg | Carbohydrates: 35g | Fiber: 3g | Sugar: 24g | Protein: 7g | Vitamin A: 405% | Vitamin C: 11.2% | Calcium: 46% | Iron: 2.5%