Spicy ginger ice cream
- 190g cashews (soaked for 2 hours)
- 200ml (mini can) full fat coconut milk
- 2 teaspoons ground ginger
- 3 tablespoons coconut sugar (can replace with other sweetener of your choice)
- Pinch ground nutmeg
- Pinch mineral-rich salt
- Pinch black pepper
- Maple syrup to drizzle
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.