The success of this recipe is dependent on the stiffened whites and making sure berries are fully blended.
Some companies make 18-ounce jars of cashew butter. If using a brand with 18 ounces, make sure to leave 2 ounces in the jar and not use all of it.
Look for high quality Dutch cocoa to achieve the best outcome.
For ice cream, omit the baking soda and make sure to use pasteurized eggs. Serve soft-serve style or spread the batter out in a thin layer in a nine- by 13-inch pan and freeze for two hours, then cut into pieces and blend again. If the ice cream is getting crumbly, add 1-2 tablespoons milk of your choice and continue to mix. Refreeze this mixture in a freezer-safe container. Allow to thaw for 15-20 minutes before attempting to scoop.