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4 Servings
15 Minutes
Allergens
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.
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.
Tips:
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.
Notes:
Sunflower seed butter can be used for a nut-free version but will impart a stronger taste.
Styling and Photography by Baila Rochel Leiner
