Raspberry Ice Cream

Raspberry Ice Cream

4 cups raspberries

1 cup almond mylk 

(I used 1 part almonds: 2 1/2 water)

1 cup macadamia nuts or cashews

1/2 cup agave

3 tsp lemon juice

2 tsp pure vanilla extract

2 tsp lucuma (opt)

-Puree the raspeberries until smooth.

-Strain the seeds through a fine mesh strainer (or whatever else you have - a nut mylk bag should do). I strained the puree twice, but you might not have to. This should yield 1 1/2 cups seedless raspberry puree.

-Add all ingredients (sans the seeds, of course) to the blender and mix until completely smooth and creamy.

-Chill the mixture and then process though an ice cream maker, or freeze in an ice cube tray - or make popsicles out of it!

Heather Pace over at Sweetly Raw always has some great looking desserts!