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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