Blueberry & White Mulberry Ice Cream with Cacao Nibs

Desserts

By Meaghan Tarrant

Look at the colour of this bad boy!! We break the chocolate theme here for a brief berry interlude. This recipe is really easy to execute and tastes amazing, that's if you can bring yourself to rip into the relative work of art that it is. Make sure you keep this in the freezer long enough so that it is nice and firm at the point of serving.

Ingredients
Method

1 ½ cups Really Raw Cashews, soaked 2 – 4 hours
½ cup White Mulberries, soaked 2 - 4 hours
½ cup blueberries
1 ½ cups water
¼ cup Light Agave Nectar
¼ cup Cacao Nibs
1 tbsp Coconut Oil, melted
2 tbsp Cacao Butter, melted
2 tbsp Mesquite Powder
½ tsp Vanilla Powder or 1 vanilla bean, scraped
½ tsp sea salt

Step 1Place all the ingredients in a blender (except for the coconut oil and cacao butter) and mix until smooth.
Step 2Pour the mixture into an ice cream maker and churn according to ice cream maker instructions.
Step 3If you don't have an ice cream maker, line a square container with plastic wrap and pour in blended mixture. Freeze, pop frozen block out the following day, slice in strips and put through a gear juicer.