Cashew Pear Ice Cream
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| 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
Ingredients
- 1 cup raw cashews
- 1 very ripe, large pear (peeled and chopped)
- 2 tablespoons water
- 1 teaspoon vanilla essence
Directions
| 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. |
Note
Low Salicylates, Low Glutamates, Low Amines, Gluten Free, Dairy Free
