Prep time: 5 hours and 10 minutes
- 190 g cashews (soaked overnight)
- 300 ml light coconut milk (from the can)
- 100 ml maple syrup
- 1 tbsp vanilla extract
- 1 tsp mixed spice
- Add all the ingredients into a high-powered blender and mix until completely smooth.
- Pour the mixture into a Cook & Store container (23x15cm), cover well with a lid and freeze until firm enough to scoop out (this should take about 5 hours), stirring few times during the process. If it freezes solid overnight, take out of the freezer and let it sit at room temperature for about 10 minutes, until the ice cream is soft enough to scoop out.
Recipe created by @anna_banana_co - https://www.instagram.com/anna_banana_co/