• Make the cashew milk, cashew butter and blueberry jam, then combine as instructed

Cashew milk

• Put raw cashews into a large heat proof bowl. Cover with boiling water and soak for one hour
• Drain well. Add to deep bowl you can use an immersion blender in, add water.
• Blend very well until cashew milk is smooth and no longer gritty

Cashew butter

• Place roast cashews in chopping bowl of immersion blender. Blend until fine and starting to form a paste.
• Add peanut oil. Continue to blend until very smooth paste and no longer gritty

Blueberry jam

• Add blueberries, sugar and water to a small pot.
• Simmer, stirring frequently until water is reduced by about ⅓ and you have a thick, jammy consistency.
• Allow to cool. Transfer to a deep sided bowl you can use an immersion blender in.
• Blend well until jam is smooth and no longer gritty. Add lemon juice and mix well.

To assemble the ice cream mix

• Add cashew butter to bowl with cashew milk. Add salt and vanilla essence.
• Blend well with immersion blender until fully combined.
• Add blueberry jam to cashew mix and mix well with a spoon or immersion blender until fully combined.
• Chill mix well, at least 3 hours or overnight if desired.
• If using a self churning ice cream machine turn this on ten minutes before churning to allow bowl to chill, otherwise take churner bowl out of the freezer just before churning.
• Churn ice cream. This took about 30mins in my machine but yours may vary.
• When ice cream is done it will be soft serve consistency. Eat immediately or if a firmer texture is desired transfer to chilled container and freeze overnight.
• To serve remove from freezer and leave for a few mins to soften up, then scoop and enjoy! Delicious with some extra blueberries on top or on its own