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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 436kj
  • Fat Total 28g
  • Saturated Fat 10g
  • Protein 8g
  • Carbohydrate 42g
  • Sugar 27g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by Report
looks really nice