Ice creams with cashews and acai
Recipe by Clémence Catz, culinary author and photographer.
Soaking : 4 hours
Preparation : 10 min.
Rest : 12 hours
For a dozen mini ice creams (or 4 to 6 large ones).
STEP 1 : INGREDIENTS
Products in orange are available in our Sol Semilla boutique via the « Related Products » section at the bottom of the page.
- - 150 g cashews (soaked for 4 hours)
- - 120 g of agave syrup
- - 1/2 tsp of vanilla extract
- - 1 level tsp ground ginger
- - 1 tbsp rum (optional)
- - 2 tbsp of acai powder
- - 1 tbsp fresh lemon juice
Options : Fresh or frozen blueberries, or black sesame seeds…
STEP 2 : RECIPE
Rinse the cashews and mix them for a long time with 250 g of fresh water, at maximum power.
Add the agave syrup, vanilla, ginger and rum and blend again for one to two minutes, until a perfectly smooth and homogeneous mixture is obtained.
Pour 150 g of cream into a bowl and mix (or blend) with the acai and lemon juice.
Alternate the two preparations in eskimo molds, adding blueberries and sesame or blue poppy seeds if desired.
Place in the freezer until the eskimos have set (about a dozen hours), then store them in a box in the freezer and consume within two weeks.