Raw Ice Cream

Ok, Ok, I know winter is not the best time to be making ice cream, but I got the idea for this raw cashew ice cream and just had to try it. I did not have much expectation one way or the other for the outcome of this ice cream because #1, I have only an immersion blender and not a high-speed blender and #2, I do not have an ice cream machine. I expected the cashews to remain slightly chunky and I also anticipated to have an "ice-crystal" ice cream full of ice shards, instead of a super creamy consistancy.

Besides the texture, the flavor was very good. I did not measure anything exactly, so this recipe is an estimate as far as amounts go. Also, I very much recommend you use a regular blender for this and if you have an ice cream machine, use it!

Ingredients:
* 1 cup raw cashews, soaked in water overnight
* 5 pitted dates, soaked overnight
* about 1 cup soak water
* 1/2 cup unsweetened coconut milk
* 1 small ripe banana
* 1 teaspoon vanilla extract or seeds from 1 vanilla bean

Blend everything in a blender until very smooth. Freeze in the freezer, stirring every 30 minutes or so, or prepare in your ice cream maker.

Note: You can add fruit or nuts to this ice cream (like cherries, pecans, almonds etc.)--just stir them in before you freeze it.