• 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)

1. In a high-speed blender, combine the soaked and drained cashews, medjool dates, coconut cream, pure maple syrup, lemon zest, and Blueberry Lemon SuperStix.

2. 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.

3. Pour the mixture into a bowl and fold in the thawed blueberries, distributing them evenly.

4. If you prefer firmer ice cream, transfer the churned mixture to a container and freeze for 2-4 hours.

5. Scoop and serve, enjoying the vibrant flavors of blueberry and lemon in this creamy, dairy-free ice cream!