Today is Transition Day 1 of our Summer Conscious Cleanse and to show you that being on a cleanse doesn’t mean that you can’t enjoy one of summer’s most treasured sweet treats, I’ve created a delicious dairy free, egg free, vegan twist on gelato.
As a mom of two young ones, I’ve been wanting one of these frozen treat makers for awhile. And since we’re kicking off summer this week, it seemed like a no brainer to finally make the purchase. Needless to say, my boys are pretty pumped!
Although you can make ice cream, sorbet or gelato with your high speed blender, running it through the ice cream maker after you’ve blended the ingredients together can give it a smoother texture.
Tart and refreshing, the hint of basil in this recipe is an unexpected surprise sure to keep you satisfied.
I see a lot of fun variations in my future with this recipe – strawberry and mint, blueberry and lavender, peaches and thyme, mango and cilantro. The possibilities are endless.
Enjoy and have fun! And be sure to leave me a comment below and let me know what variations you come up with.
With gelato love,
Raspberry Basil Gelato
Yield: 4 servings
- ½ cup cashews, soaked for at least 2 hours and then drained
- 3 cups frozen raspberries
- 1 cup coconut milk
- ¼ cup honey
- 1 TB freshly squeezed lime juice
- Small handful of basil, about ½ cup
In a high speed blender, blend cashews, raspberries, coconut milk, honey, lime juice and basil until smooth. Using the tamper, blend on high until mixture is smooth and creamy. Be careful not to overblend.
Option to pour mixture into your ice cream maker (the Magic Bullet Dessert Bullet is a good one) and follow the manufacturer’s instructions.