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Raw blueberry ice cream

31 JULY 2013

Serves 4

100g (3½oz/²/³ cup) raw cashews
180g (6oz/generous 1¹/8 cups)
Frozen blueberries
80ml (3fl oz/¹/³ cup) water
2 tbsp agave syrup


1. Whizz all the ingredients in a blender until smooth, then freeze in an ice-cream maker according to the manufacturer’s instructions.

2. Transfer to a freezer-proof container, cover and freeze until firm.

3. If you don't have an ice-cream maker, transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.


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