Ok perhaps it didn’t break the Internet (not like the news of Caitlyn Jenner or ‘the dress colour’ have), but the video and photo of my living superfood dairy-free ice cream did get shared enough to reach well over a million people around the world.
I think that’s pretty damn cool for a wee raw food blog.
Who would’ve thought, that this insane heatwave over London would be the greatest blessing in preparing for my upcoming Superfood Supperclubs…
It got me experimenting with more ice cream and sorbet flavours in 2 weeks than I have during my entire 6+ year raw food journey. Oh my, you guys attending the (almost sold out) event next week are in for a treat and a half!! The dessert platter will be out of this world.
So let’s get straight to the recipe…
Acai & Violet Ice-Cream
-Dissolve both coconut sugar and xylitol in hot water. Blend if needed for the crystals to dissolve fully. Allow to cool in the fridge.
-Transfer the chilled simple syrup to a blender, add soaked cashews, Acai, vanilla and violet extracts. Blend to a smooth cream.
-De-stalk the strawberries, peel the banana and add them to the blender. Blend together to a smooth consistency.
-Transfer mixture to an ice cream maker and turn it on as per manufacture’s instructions. If you don’t own an ice cream maker, pour into a container and transfer to the freezer for 2 hours, stir in a vigorous manner to break up the forming ice, return back to the freezer and repeat every 30-60 minutes until the mixture is set.
-Serve any which way you love your ice cream! I think this one is particularly delish with maple syrup and fresh berries.