Cashew Ice Cream with Honey Fig Swirl
Creamy cashew ice cream with a honey fig swirl. Gluten free, dairy free, refined sugar free, paleo.
Servings Prep Time
41/2 cup servings 10minutes
Passive Time
4hours
Servings Prep Time
41/2 cup servings 10minutes
Passive Time
4hours
Ingredients
Ice Cream
Honey Fig Swirl
Instructions
  1. Soak raw cashews in a bowl of water over night
  2. Strain the water from the cashews and add them to a blender or food processor
  3. Add the rest of the ice cream ingredients into the blender or food processor and blend until the mixture is smooth and has no lumps
  4. Pour the mixture into a container (I use a bread pan) and set aside
  5. Measure 1/2 cup of the cashew mixture and pour it back into the blender or food processor.
  6. Add the fig swirl ingredients into the blender and blend until smooth
  7. Push the fig mixture through a mesh strainer to remove the seeds (you can skip this step if you like the seeds)
  8. Dollup the fig mixture on top of the cashew mixture and swirl with a spatula or knife
  9. Tightly cover the container or bread pan and freeze for at least four hours
  10. Remove the ice cream from the freezer and allow to thaw for 5 minutes before serving.
Nicole