2 cups raw cashews (soaked)
1/4 cup raw manuka honey or agave
1 tablespoon soy lecithin granules (optional; for extra creaminess)
12 large ice cubes
1 cup water
1. Blend all ingredients in a high speed blender until smooth and creamy.
2. Pour the mixture into your ice cream maker immediately and process according your your machine's instructions.
3. If you don’t have an ice cream maker, you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes.
4. Or you can freeze the mixture in ice cube tray. Once frozen, blend in a food processor.
Kellymyra's ThoughtsBy kellymyra
This recipe combines two iconic New Zealand ingredients: Feijoas and manuka honey.
Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favorite fruits.
This ice cream has a delicate clean flavor, a slight sweetness, and it’s not too rich or heavy. Very cleansing on the palette.
You could play around with the quantities to make it sweeter or substitute the honey for agave if you prefer.
Make sure your ice cream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer for 18-22 hours.
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