We all love our summer ice cream! Here’s a delectable frozen treat everyone can enjoy, with a subtle balance of healthy fats from the nut butter. Change up the fruits as you like. This combo is my personal favorite.
Fruit Soft Serve
- Cooking and Prep: 15 m
- Serves: 4
Prepare the Fruit Soft Serve
Blend fruit, cashew butter, almond milk, and honey together in a food processor fitted with the S blade. Be patient and don’t add additional milk or the ice cream will be too thin.
Once a soft ice cream forms, scoop desired amount into bowls, top as you like, and enjoy!
If you don’t want to eat it all right away, spread the ice cream into a nine- by 13-inch (20- by 30-centimeter) pan. Freeze for three to four hours. Cut into small squares. Blend the squares in a food processor until smooth. Refreeze in a long, flat container, or scoop into pint-size containers for individual frozen portions. Defrost for 15–20 minutes before scooping, topping, and serving.
Sunflower seed butter can be used for a nut-free version but will impart a stronger taste.
Instead of honey, you can sweeten with banana or use more mango, or omit altogether for a tarter flavor. Adjust fruit amounts to your liking.
Styling and Photography by Baila Rochel Leiner