Ingredients
Equipment
Method
Preparation
- Soak your cashews in a bowl of water, preferably overnight. The water should cover them well. Before you start preparing the ice cream, pour off the soaking water and rinse the cashews well with fresh water.
Ice Cream
- Put the soaked and rinsed cashews, the coconut milk, the dates, the vegan curd, and the juice of half a squeezed lemon into the blender and mix everything well on high speed for about 3 minutes.
- Now fill your ice cream moulds with it, put the stick in, and put your ice cream in the freezer for about 4 hours.
Topping
- To give your ice cream that certain something, you can meanwhile melt the dark chocolate with the coconut oil in a small water bath with a pot and mix both well.
- After about 4 hours, your ice cream should be frozen, and you can carefully remove it from the mould. Dip it upside down into the melted chocolate and let it harden on a small grid. Optionally, you can sprinkle some freeze-dried raspberries as decoration. The ice cream tastes best slightly thawed! Enjoy to the fully fullest!