With a little blender and freezer magic, raspberries, bananas and rich cashews make a sweet and flavorful “ice cream.”
- 6 ounces raspberries, fresh or frozen and thawed
- 1/2 cup raw whole cashews, soaked in warm water at room temperature for at least 2 hours, drained
- 2 bananas, peeled, thickly sliced and frozen
Purée raspberries and cashews in a blender or food processor until smooth, adding up to 1/4 cup water if needed to purée. Add bananas and purée again, scraping down the sides often, until very smooth.
Transfer to a tightly sealed freezer-safe container and freeze until just solid, about 4 hours. (If you make further in advance, let soften at room temperature for 15 minutes before scooping.)
Per Serving: Serving size: about 1/2 cup, 170 calories (70 from fat), 8g total fat, 1.5g saturated fat, 26g carbohydrates, (2 g dietary fiber, 11g sugar), 4g protein.