Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Makes: 4 servings
Time: 15 minutes
Ingredients:
Ice Cream:
1/2 cup cashews, soaked for 4 hours
2 cups frozen bananas
1/4 cup plant-based milk
1/2 tsp vanilla bean powder or 1 tbsp vanilla extract
Elderberry Swirl (Optional):
1 cup blueberries
1 – 2 tbsp Flora Elderberry Crystals
2 tbsp maple syrup (optional)
1/2 tsp tapioca starch
Method:
If you’d like to make the Elderberry swirl, start by adding blueberries, Elderberry Crystals and maple syrup to a small skillet over medium-low heat. Stir occasionally while heating until berries become soft and spill out their liquid. Add tapioca starch and stir well. The mixture should thicken. Remove from heat and let cool.
To make the ice cream add all ingredients to a high-speed blender and blend on high, scraping down the sides as needed. Blend until smooth, then transfer to a loaf or cake pan. Add a dollop of the Elderberry swirl, then use a spoon to make circles outwards from the center. Freeze for at least 30 minutes, then serve.
