When I was training at Living Light Culinary Arts Institute, I developed this dessert recipe. During gastronomy (the science of taste), my instructor and author of Raw for Desserts, Jennifer Cornbleet, scored my recipe 5/5 in all six categories – title/description, texture/mouthfeel, flavor balance, color, presentation, and general public appeal – which she said she rarely does. This ice cream is amazingly delicious. The hint of ginger pairs beautifully with the blueberries, and the color is gorgeous.
- 8 ripe bananas, frozen
- 4 cups frozen blueberries
- 3/4 cup almond milk
- 1 cup raw cashews, soaked in water for 8-12 hours, drained and rinsed
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons fresh ginger juice
- 1-2 dates, as needed for sweetness
- 18 fresh blueberries
- 6 fresh mint sprigs (optional)
Makes 8 servings
Ahead of time, soak the cashews for 8-12 hours. Drain and rinse.
Pour half of the almond milk and all of the cashews in a high-speed blender and process until very smooth. Add the bananas, blueberries, lemon juice, orange juice, ginger juice and dates, and process until smooth and creamy. If you need the remaining almond milk then use it, but keep the consistency thick. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. Top each serving with the fresh blueberries and a sprig of mint, if using.
Blueberry Ginger Ice Cream tastes best if eaten immediately, but it will keep for five days stored in a sealed container in the freezer.