July 31, 2013 - 12:32 BST hellomagazine.com Raw blueberry ice cream récipe from the Honestly Healthy cookbook offering alkaline recipes GALLERY Ingredients 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 syrupMethod1. 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.
