Raw Recipe: Wildflower & Blueberry Ice Cream

Last spring I went on a wild foraging guided tour through Central Park, I left the park with three bags full of edible, wild, nutrient-dense, amazing food. It was a culinary adventure unlike any I've ever experienced. Of all the things I foraged I was most enraptured by the edible buds and flowers. Sweet, fresh, and almost cucumber-ey, these wildflowers just begged to be blended into a raw ice cream. Perhaps there are some edible treasures in your own back yard? If not, you can find edible flowers at many supermarkets throughout the summer months.


  • 1 cup of cashews (soaked in water for 2-3 hours then drained)
  • 1 cup of water
  • 1 cup of organic frozen blueberries
  • 1/2 cup plus 2 Tbsp of wild flowers; I used Common Blue Violet and Wisteria
  • 1/4 cup of raw honey
  • 2 Tbsp of raw coconut butter


1. Blend the soaked cashews with 1 cup of water in a high speed blender for 3 minutes or until super, super creamy. It should resemble heavy cream; we'll call it cashew cream.

2. Pour the cashew cream into ice cube trays and freeze.

3. In a high speed blender combine blueberries, coconut butter, honey, 1/2 cup wild flowers, and frozen cashew cream (all of the cubes).

4. Blend until it resembles soft serve ice cream, this should take about 2-3 minutes. Be careful not to over blend.

5. Immediately spoon into 4 bowls and top with a scattering of flowers. Enjoy!

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