My parent’s friends were coming over one night and since one of them was on a strict diet (she’s already lost 20 kilos!) I wanted to make something she could enjoy as well. This vegan ice cream doesn’t contain sugar or cream and it’s so easy to prepare. You can substitute the currant with another fruit (I would still go for some sort of berries) and if you don’t like the seeds, puree and push it through a fine sieve first.
Preparation: 5 minutes (+ freezing)
300g red currant, frozen
200g cashew nuts
3 tablespoons date syrup
- Place all ingredients into a food processor and blend until smooth. Add a little water if necessary.
- Transfer into a airtight container and freeze.When the edges firm slightly, transfer into a bowl and whisk to aerate the ice cream. Return to the container and freeze. Repeat the process twice and freeze overnight.
- Allow to soften a little in room temperature before serving.