White chocolate + cardamom ice cream

Makes approx 400g


  • 180g cashews, soaked for 2 hours, drained and rinsed thoroughly
  • 60g coconut butter (aka manna) OR you can sub in for desiccated coconut but its not as smooth a texture
  • 25g cocoa butter
  • 200ml (mini can) full fat coconut milk
  • 2 heaped teaspoons cardamom
  • 1 teaspoon vanilla extract
  • Pinch sea salt


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 20-30 mins before you want to eat it to allow it to soften. Alternatively you can just store it in the fridge as it will be thick once set. I think its great on pancakes as an added extra to your breakfast or just on its own with some lightly toasted coconut chips. I scream, ice cream!