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