Enjoy this ice cream with fresh fruit or a garnish of fresh mint in a cooled martini glass on the patio or by the fire on an August evening.  With the probiotic base of this ice cream you can use whichever fruit or berry is in season.  Consider instead of strawberries a peach ginger cayenne flavour or even blackberry, ginger cayenne.  All good!  And great for our guts too.

Ingredients:

• 3 C homemade non-dairy yogurt OR 2 C soaked cashews and
• 1 C water
• 2C organic strawberries
• 1C mango
• 2T fresh ginger juice
• Generous pinch cayenne powder
• 6-10 drops stevia or to taste
• 2T coconut oil OR 1/4 C coconut butter
• 1/4 t real vanilla bean
• 2Tbsp sunflower lecithin (optional)

Instructions:

Juice the ginger in a juicer OR if you don’t have a juicer blend the ginger with the water then strain before adding other ingredients

Blend all ingredients in a high speed blender (begin with the cashews and water if not using home-made yogurt)

Freeze in an ice cream machine according to manufacturer’s directions

*don’t have an ice cream machine? Freeze in ice cube trays and then once frozen take them out to to thaw slightly before blending them to soft serve ice cream consistency in your blender

*don’t know how to make yogurt? Download the Probiotic Food Craft book free from this site 🙂