This recipe combines two iconic New Zealand ingredients. Feijoas and Manuka Honey. Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favourite fruits. This icecream has a delicate clean flavour, a slight sweetness and it’s not too rich or heavy. Very cleansing on the palette. You could play around with the quantities to make it sweeter or substitue the honey for agave if you prefer.
2 Cups Soaked Raw Cashews
1/4 Cup Raw Manuka Honey (or agave)
1 Tbsp Soy Lecithin Granules (optional, for extra creaminess)
About 12 Large Ice Cubes
1 Cup Pure Water
Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.
Blend all ingredients in a high speed blender until smooth and creamy.
Pour the mixture into your icecream maker immediately and process according your your machines instructions.
Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.