Skye Craig shares this light desert recipe in episode 43 of Everyday Gourmet.


  • 1 ½ cups cashews

  • ¼ cup agave syrup

  • 1 ¼ cups coconut milk

  • 100ml lemon juiced and skin grated

  • 2 drops lemon myrtle

  • handful of raw macadamia

  • handful of raspberries


  • 1.

    Blend all ingredients except for the macadamias in a high powered blender until the cashew cream is smooth and silky.

  • 2.

    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.

  • 3.

    Mix macadamias and frozen raspberries through lemon myrtle cashew mix

  • 4.

    Spoon into beautiful glasses and place in freezer. These tasty desserts are best served semi-frozen.

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Posted by Report
looks really nice