If you have never made your own ice cream before this recipe is great for your first try. It can be made using an ice cream maker or but making an ice cream loaf in your freezer with a loaf tin. Enjoy 🙂
Raspberry & Honey Roasted Cashew Ice Cream
Honey Roasted Cashews
- 1 cup of cashews
- 2 tablespoons organic pure honey
Combine honey and cashews in a mixing bowl. Stir until cashews are evenly coated. Pour onto a lined baking tray and bake until browned (10-15 minutes).
Ice Cream
- 1 cup whole cream
- 1 cup full cream milk
- 2 tablespoons maple syrup
- 1 cup fresh raspberries
Whisk milk, cream and maple syrup until smooth. Add raspberries. Pour mixture into ice cream maker and churn until set. Sprinkle nuts over the top of ice cream just before serving. If you are not using an ice cream maker follow the same instructions as above. Line a loaf tin with plastic wrap. Sprinkle nuts over the bottom of the tin. Gently pour in cream mixture. Gently tap loaf tin on the bench to remove any air bubbles. And cover with plastic wrap. Allow to freeze overnight. Remove from freezer 10 minutes before serving to allow the ice cream to soften slightly. Serve with fresh raspberries. If you are not a fan of raspberries you can substitute with any fresh berries or stone fruit. Same for the nuts, macadamia’s are also delicious. Enjoy 🙂