Raw Food: Cashew and Pear Ice Cream

A few months ago a friend loaned me the most amazing book – Raw Food by Erica Palmcrantz and Irmela Lilja.  As the title suggests, everything is raw.  At first I thought this would mean salads and such, but its a whole lot more.  There are all kinds of recipes – porridge made from fruit, cream made from nuts, pasta made from strips of raw vegetables, pie crusts made from nuts.  Being raw the ingredients consist mainly of fruit, vegetables, nuts and seeds, which didn’t sound promising considering these are mostly high in salicylates.  However, once I looked more closely I realised there were a number of recipes that I could adapt to use moderate salicylate foods.

This recipe is my first attempt at Raw food and it was OK as it was, except I switched to vanilla extract rather than paste.  It made a good impression all round.

The one thing I don’t get about this book is how people can eat raw food all year round – including in the very cold Swedish winter!

Cashew Pear Ice Cream

Serves 4
Prep time 10 minutes
Cook time 2 hours
Total time 2 hours, 10 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
From book Raw Food by Erica Palmerantz and Irmela Lilja
Raw food cashew and pear ice cream, low salicylate, low amines, low glutamates


  • 1 cup raw cashews
  • 1 very ripe, large pear (peeled and chopped)
  • 2 tablespoons water
  • 1 teaspoon vanilla essence


1. Place the cashews in a food processor and blend until they are a flour-like consistency.
2. Add the pear and water and blend until creamy, adding more water if needed.
3. Add the vanilla and blend again.
4. Place in the freezer for a couple of hours before serving.


Low Salicylates, Low Glutamates, Low Amines, Gluten Free, Dairy Free

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