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Berry Nice Cream

  • 5 Serves
  • 15 minutes

Don’t let those berries go bad! Freeze left-over berries or bananas that are nearing the end of their shelf-life to make this creamy, guilt-free sorbet.



5 Serves*
1 cup blueberries, frozen
1 cup raspberries, frozen
1 cup strawberries, frozen
2 medjool dates, pitted
1 medium banana, sliced and frozen
Cashew Cream
1/2 cup raw cashews, soaked in water overnight in the fridge
1/4 cup almond milk
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Drain soaked cashews and process in a food processor with the almond milk until completely smooth. Transfer to a bowl and keep refrigerated until ready to use.
  2. In the same food processor, blend the dates, frozen blueberries, strawberries, raspberries, and bananas. Stop the processor, scrape down the sides, add the cashew cream and pulse until the mixture is smooth and creamy.
  3. Serve immediately for a soft serve consistency, or transfer to an airtight container and freeze.

More about this recipe

Nutrition per serving:
Calories 142.33kcal
Total Fat 5.82g
Carbs 22.87g
Sugars 13.18g
Protein 2.64g
Sodium 9.94mg
Fibre 4.12g

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