Makes: 15-20 servings Time: 20 min (+ 12 h wait time)
200 g (10 Tbsp) cashew butter
800 ml (2 cans) full fat coconut milk
30 ml (2 Tbsp) lemon juice
30 ml (2 Tbsp) maple syrup
15 ml (1 Tbsp) bourbon vanilla extract
½ tsp grounded vanilla beans
150 g (1 cup) raisins
Notes and tips:
1. Raisins – you can use fresh fruits (ex. blueberries or passion fruit) instead of or pieces of chocolate. You can also totally skip that part.
2. The ice cream will be stone-hard when you take them out of the fridge – that’s because we did not use the ice cream machine. You can also just separate them into smaller, serving size containers to make the defrosting time faster.
3. If you do have an ice cream maker – feel free to use it with this recipe!
4. Maple syrup – you can use soft dates, date syrup or skip that part if you want.
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