Cashew Berry Chocolate Ice-Cream

CASHEW BERRY CHOCOLATE ICE-CREAM

Homemade creamy cashew berry chocolate ice. Contains no animal. Contains no plant dairy. Contains no gum powders for thickeners. Straight forward.

Makes 6-1/2 cups

2 c. whole unsalted cashews – or pieces or salted

1 c. dried Cherry Berry Blend (cranberries, cherries, blueberries) – or use any dried berry you like or can find

3 c. water

1 t. salt

1 T. vanilla – I used imitation

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1 c. water mixed with 1 c. dark brown sugar – cook till dissolved and set aside

2/3 c. unsweetened cocoa powder

3 med. over-ripened bananas, broken into chunks

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1/2 oz. (or more) baking chocolate – dairy-free – shaved using mandolin or large holes of a hand-held grater (unsweetened)

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1- In medium saucepan, over medium-low heat, combine cashews, dried berries and water. Cook till berries are soft and cashews soften as water is absorbed. Takes about 30 minutes.

2- Lower heat to low and continue to cook for 30 minutes longer, uncovered. Most of the water will be absorbed.

3- Remove from heat and let set a few minutes before blending it.

• The fruit and cashew makes almost 4 cups of ice-cream base.

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4- Place ice-cream base (fruit/nut) into blender container. Blend till as smooth as you can get it.

5- Add salt plus vanilla. Blend well.

6- Pour hot brown sugar water into blender. Blend well till smooth.

7- Add cocoa powder, pushing it down into mix with a spatula. Blend again till smooth. Very smooth – the longer the better, just don’t overheat the unit, stop periodically.

8- Add banana chunks and blend till smooth again.

9- Add shaved chocolate. Using spatula or long spoon reach down deep into mix in blender to distribute the chocolate.

• DO NOT BLEND after adding THE SHAVED CHOCOLATE.

10- Pour into covered freezer containers and freeze till hard as you like.

Notes: My blender container holds 8 cups. If your blender is smaller, then reduce size of recipe.

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