Ingredients:

The base: 

• 150g raw cashews  

• 1 cup gluten free oats 

• ½ cup fine shredded coconut 

• 5 pitted dates 

• 3 tbsp melted extra virgin coconut oil  

• 1 tbsp almond butter 

The ice cream: 

• 400 ml coconut cream (one whole tin – just the cream – without the water) 

• 2 large frozen bananas chopped in pieces (fresh bananas will work, but frozen ones will give a more “ice-creamy” consistency) 

• 2 cups raspberries

Preparation:

The base: 

1. In a food processor, shred the cashews, oats and coconut. Then add the oil and almond butter and process again until it’s well combined. 

2. Transfer the mixture to a round cake tin (22cm diameter) and press evenly over the base. Place in the freezer to set for 20 minutes.  

The ice cream: 

1. In a blender, add the coconut cream, bananas and raspberries and blend well until smooth. 

2. Remove the base from the freezer. Spoon the ice cream over the prepared base and freeze again until firm.

Tip: If you want the ice cream to have a fruity texture, blend 1 cup of the raspberries first until smooth and add the second cup at the end and blend for less than 5 seconds. What I love about this recipe is that you can use the base and mix it with any ice cream recipe you like.