By now you may have guessed that I’m a bit of a fermented foods addict. Eating fermented foods makes me feel great, and I love the delicious and unique flavors fermentation creates. After I started experimenting with fermented foods, I soon realized that it would be wonderful to enjoy more fermented desserts. I only indulge in sweets occasionally, but I knew I would feel better about doing so if they offered the health benefits of fermentation. When our friend Larry asked if Curtis and I would like to come by his place to pick cherries from the cherry trees in his yard, I immediately thought of the cultured black cherry ice cream we could eat afterward. You’re going to love this delightful recipe.
Ingredients
- 1 cup raw, unsalted cashews
- 1 cup filtered water
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- 2 cups fresh black cherries, pitted and stems removed (if using frozen cherries, allow to thaw before using), plus a few more for garnish (optional)
- 1¼ cup almond milk
- 4 fresh medjool dates, pitted
How to Make It
- In a medium bowl, soak cashews in the water for eight hours or overnight.
- Pour the cashews and water into a blender, and blend until the mixture is smooth and creamy. Pour it into a small glass dish with a lid. Empty the probiotic capsule (discarding the empty capsule shell) or probiotic powder into the cashew mixture, and stir together. Cover it with a lid or clean cloth, and allow it to ferment for eight to twelve hours.
- In a blender or food processor, combine the cashew mixture with the cherries, milk, and dates, and blend until smooth. Pour the mixture into an ice cream maker, and follow the manufacturer’s directions to process into ice cream. Garnish with additional cherries if desired, and serve immediately.