Raspberry Cashew Nut Ice Cream - cooking recipe

Ingredients

1 1/2 cups organic cashews, salted, frozen
1 cup whole organic milk
1/2 cup water
1 teaspoon extract stevia (I use KAL brand, your amount might need to be tweaked if you are using a different brand.)
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup organic raspberries, frozen

Preparation

Put all the cashews in the blender. Add the whole milk and blend until smooth.
Add the rest of the ingredients and continue to blend.
If you don't like raspberry seeds, run the mixture through a sieve.
Chill mixture in the fridge for at least an hour. Overnight works best.
Put in your ice cream maker and follow manufacturers instructions.
Freeze.
Enjoy!
Because this ice cream is made with nuts and a small amount of dairy, it will freeze much harder than conventional ice creams. Remove it from the freezer and allow to defrost for about 20 minutes before serving. There are no preservatives, so the ice cream will taste fresh for about 2 weeks. If it lasts that long!