This is such an easy, scrummy dessert. Cashew nuts provide the base to the ice cream making it dairy free very wonderfully creamy. Lucuma is a delicious superfood rich in energising B vitamins plus minerals including iron and potassium. You don’t even need an ice cream maker as it will turn out fine by pouring into a freezerproof container. I like to add a scoop of protein powder to improve the protein content. Blending in some chunks of mango creates a tangy, sweet ice cream and makes it perfect as a treat for children.
Difficulty – Easy
Time – 2-3 hours freezing
Serves – 4-6
What’s good about it?
Lucuma is a popular fruit from Peru and a great source of beta carotene to support immune health and a glowing skin. Its a natural sweetener and a great source of fibre making it useful for stabilising blood sugar and preventing energy dips through the day.
- Simply place all the ingredients in a high speed blender and process until smooth and creamy.
- Pour the mixture into an ice cream maker and churn according to the manufacturers instructions. Alternatively pour into a freezerproof container and freeze until firm.
Did you Know?
Using cashew nuts is a great way to keep this ice cream nutrient rich and dairy free. You could add some chopped mango to the blender for a Tropical vegan ice cream. Try our other ice cream recipes too – our sweet potato chocolate ice cream, mincemeat ice cream and avocado mint ice cream
1⁄2 cup lucuma powder
2tsp maca powder
125g cashew nuts
1tbsp vanilla extract
1⁄4 cup maple syrup, coconut syrup or yacon syrup
1 can (400g) full fat coconut milk
150g mango chunks
1 scoop vanilla protein powder