Ingredients
- 1 Cup Raw Cashews (soaked for at least 4 hours or overnight, then drained)
- 8-10 Medjool Dates (Pitted)
- 1 Cup Coconut Cream
- ¼ Cup Pure Maple Syrup
- 2 tsps Lemon Zest
- 3 Stix of Sol-ti Blueberry Lemon SuperStix®
- ½ Cup Thawed Frozen Blueberries (to mix in)
Instructions
1. Blend and Churn
- In a high-speed blender, combine the soaked and drained cashews, medjool dates, coconut cream, pure maple syrup, lemon zest, and Blueberry Lemon SuperStix®.
- Blend until the mixture is completely smooth and creamy. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
2. Add Blueberries
- Pour the mixture into a bowl and fold in the thawed blueberries, distributing them evenly.
3. Freeze and Serve
- If you prefer firmer ice cream, transfer the churned mixture to a container and freeze for 2-4 hours.
- Scoop and serve, enjoying the vibrant flavors of blueberry and lemon in this creamy, dairy-free ice cream!
Want to hear more from the Sol-ti community? Sign up for our weekly Newsletter!
