Serves 6

If you are joining the growing throngs of plant based diet followers, or cutting down on sugar but missing a cooling summery treat, try our deliciously creamy cashew ice cream – the perfect way to finish off any meal, or just because!

Cashew nuts have a lovely, subtle nutty taste, and when soaked and blitzed up they create a wonderfully creamy texture.

They are abundant in monounsaturated fats and, like olive oil, are rich in oleic acid. They are also a brilliant source of copper, magnesium, zinc and manganese.

Intensely sweet but with a Glycaemic Index of only 7, ZyloSweet makes a great alternative to sugar, especially for those working to keep blood sugar levels stable or for weight maintenance.


  • 140g cashew nuts – whole or broken
  • 200ml water
  • 35g ZyloSweet
  • 25g good quality cocoa powder


  1. Put the cashew nuts into a bowl and pour over the water. Leave to soak overnight. This makes them deliciously creamy.
  2. Add the ZyloSweet to the bowl and stir until it has dissolved.
  3. Add the cashew and ZyloSweet mixture to a high speed blender – one for smoothie making is ideal.
  4. Blend until smooth and creamy, adding a little more water if required.
  5. Pour into a freezer-suitable container – we re-used one of our Hemp Protein tubs – and pop into the freezer.
  6. After 30 minutes or so, check the ice cream and give it a quick stir with a fork to break up any ice crystals. Check occasionally and repeat until too set to do so.
  7. Once frozen, the ice cream will need to be taken out of the freezer to soften for 20 minutes before serving.
  8. Perfect served on its own, or try adding summer berries for a fruity twist.

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