Have you heard of raw ice cream? I made some the other day with the blackcurrants I had frozen from my garden and it was amazing, and so quick and easy to make. It’s dairy-free, sugar-free and vegan, and packed full of essential fats and antioxidants. The cashew nuts give it a really creamy taste and texture.

Here’s the recipe, modified from one of my favourite cookbooks: Honestly Healthy by Natasha Corrett and Vicki Edgson

Ingredients:

100g raw cashew nuts
180g frozen blackcurrants (or blueberries)
80 ml water
2 tbsp agave syrup

Whizz all the ingredients in a blender until smooth, then freeze in an ice cream maker, or transfer to a freezer-proof dish, cover and freeze in the freezer.

If doing it in the freezer, when it starts to harden around the edges, whisk vigorously with a fork to break up the ice crystals, then freeze until firm.

Blackcurrants are incredibly high in vitamin C and a study declared that they were the most nutritious fruit there is.

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