Rose Ice Cream

Name: Rose Ice Cream
Ingredients: 1 cup unsweetened almond (or cashew milk); 1/2 cup raw unsalted cashews; 1/4 cup pitted dates, plus more to taste; 1 tablespoon pure rosewater; 1 teaspoon natural vanilla extract; Pinch of Celtic sea salt; 2 scant cups frozen sliced bananas (2 large just ripe bananas); 2 cups frozen strawberries

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Servings: 4

Ingredients

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1 cup unsweetened almond (or cashew milk)1/2 cup raw unsalted cashews1/4 cup pitted dates, plus more to taste1 tablespoon pure rosewater1 teaspoon natural vanilla extractPinch of Celtic sea salt2 scant cups frozen sliced bananas (2 large just ripe bananas)2 cups frozen strawberries

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Instructions

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Step 1

Throw the milk, cashews, dates, rosewater, vanilla and salt into your KitchenAid® Pro Line® Series blender, and blast on high for 30 to 60 seconds, until the ingredients are completely pulverized, and the mixture is smooth.

Step 2

Scrape down the sides of the blender container. Add the frozen bananas and strawberries, secure the lid, remove the center lid cap, and insert the tamper.

Step 3

Holding the tamper in place with a firm grip, process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.

Step 4

Scoop out, and serve immediately like a frozen yogurt, or chill in the freezer for about 4 hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop.