½ Cup cashews soaked half an hour – 70 grams when dry
2 Tablespoons agave nectar
¼ Cup nectarine juice
¼ tsp nectarine zest
¼ cup + 2 tablespoon MightyBee virgin coconut water
1 + 1/2 teaspoon vanilla powder or vanilla extract
¼ cup MightyBee virgin coconut meat
1/8 teaspoon sea salt
1 teaspoon lemon juice
1. Blend everything together until smooth.
2. Place in the freezer, better in a large container, not deep.
3. If you have the ice-cream machine you can let it work accordingly to your manual but if you do not have, remember to stir every now and then while the ice-cream solidifies in the freezer. This will help achieving a creamy texture.