From Issue 12 of News From The kitchen

Click ‘more’ for full recipe.

For the base

3/4c cashews
1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut

• Grind all ingredients in a food processor.

• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.

• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

For the filling

1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries*, stones removed
1/2c mango, flesh only

*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.

• Blend all ingredients in a high speed blender under smooth, it’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.

• Fill the shells with the ice-cream and garnish with slices of mango. Easy!