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.
- 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)
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