Apricot ice cream

Makes approx 400g


  • 250g cashews, soaked for 2 hours, drained and rinsed thoroughly
  • 3 apricots washed and stone removed (keep the skin!)
  • 200ml (mini can) full fat coconut milk
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • OPTIONAL 1 shot Amaretto


Place all the ingredients into a high speed powerful blender and blend until you have a smooth consistency. You will need to use a tamper to push down the ingredients or stop and scrape to get this evenly smooth. Pour into a container and freeze. Your ice cream will be frozen in 1 hour. Take it out of the freezer 30 mins before you want to eat it to allow it to soften. You can just store it in the fridge as it will be thick once set. I think the shot of Amaretto is just perfect if you are entertaining or just want a bit of a marzipan kick!