Fruit Soft Serve

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.

SERVES 4–6

• 1 16-oz (450-g) bag frozen strawberries
• 1 cup frozen peaches
• 1 cup frozen mango
• ¹⁄₂ cup cashew butter (see note)
• ¹⁄₄ cup almond milk (or other pareve milk)
• 1–3 Tbsp honey, optional (see tip)
• Topping options: cocoa nibs, 55–72% chocolate chips, nuts, coconut flakes, homemade or store-bought granola

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 9x13-inch (20x30-cm) pan. Freeze for 3–4 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.

Tip: 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.

Note: Sunflower seed butter can be used for a nut-free version but will impart a stronger taste.

(Originally featured in Family Table, Issue 703)