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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-ounce (450-gram) bag frozen strawberries
1 cup frozen peaches
1 cup frozen mango
1/2 cup Gefen Cashew Butter (see note)
1/4 cup Gefen Almond Milk (or other pareve milk)
1–3 tablespoons Manischewitz 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 nine- by 13-inch (20- by 30-centimeter) pan. Freeze for three to four 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.
Styling and Photography by Baila Rochel Leiner
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