You probably think that raw ice cream will never compare to the real thing. Well, this recipe is sure to prove you wrong!

Strawberry Banana Ice Cream

• 1 small frozen banana
• 1 cup frozen strawberries
• 1/3 cup cashew milk*

That is it my friends…it really couldn’t be more simple!! The natural sweetness from the fruits was more than adequate and the cashew milk gave the creaminess needed. Simply blend the frozen fruit up together in the high speed blender and then added the milk. It solidified into this sublime ice cream instantly. If you do not have a high speed blender you should add the milk in at the same time as the frozen fruit; this will allow the blades to mix all of the ingredients more efficiently. You may have to place it in the freezer for it to become completely solidified. Or, you can also try to put the ingredients into a food processor.

Serve this to friends and family and they’ll never guess that it was raw ice cream. It is simple to make and delicious in both taste and texture.

Best of all, since it was made with healthy ingredients, there’s no need to feel guilty for eating this sweet treat. This is truly a recipe for guilt free ice cream.

*Cashew milk: If you are not ready to make your own nut milk yet, you can swap this out for an almond milk that you would find at your local grocery store. Or, if you are feeling fabulous and up for the challenge, you can make the raw cashew milk by following the steps below.

Cashew Nut Milk:

• 1 cup cashews – leave to soak over night
• 1 T agave nectar  (or you can use dates instead)
• 1 1/2 cups of filtered water
• (you can also add vanilla seeds from pod for added flavoring)

1. Place the cashews in a small bowl and pour over some filtered water and leave to soak over night.
2. The next day, rinse the cashews thoroughly and drain well.
3. Place them into a high speed with 1/2 cup of filtered water and blend up until all the nuts become liquid form.
4. Add the agave nectar and the rest of the water to reach the sweetness and consistency you desire. It is all about getting it to the right taste and consistency for you.
5. Then store the milk in a glass bottle and keep it in the fridge. It will last a couple of days.

Note: If you do not have a high speed blender, you can always use a normal speed blender but simply strain the nut milk through a nut bag (or cheese clothe) before storing in the fridge.

This recipe was provided by Loulou; she is an English Las but presently lives in France, near Nice with her French Husband Stophy. Her favorite raw food is apples. Visit her blog at http://rawloulou.blogspot.com for additional recipes and adventures in raw food.