Skye Craig shares this light desert recipe in episode 43 of Everyday Gourmet.
Blend all ingredients except for the macadamias in a high powered blender until the cashew cream is smooth and silky.
Prepare ice cream machine and churn mix. If you don’t have an ice cream machine, just place in freezer and leave as is, or if you would prefer a lighter texture, stir every half hour.
Mix macadamias and frozen raspberries through lemon myrtle cashew mix
Spoon into beautiful glasses and place in freezer. These tasty desserts are best served semi-frozen.
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