I was surprised by the perfect balance of flavors in this ice cream. The tartness from the blackberries, a little sourness from the lemon, is balanced out with the sweetness of the agave nectar. This is a grown-up ice cream worthy of any fancy dinner party.
Blend together the water, blackberries, and cashew butter until smooth except for the seeds - they may still be there, but we'll strain them out in the next step.
Pour the mixture through a fine-mesh strainer to remove the seeds, and rinse the blender to remove any leftover seeds or pulp.
Then put the strained mixture back in the clean blender with the sweetener you picked lemon juice, zest, and vanilla.
Pour the mixture in a Ninja Creami pint and freeze for 24 hours. Spin on the ice cream setting.
If it’s still powdery use the respin button.
Notes
Refined Sugar-Free Option: sub 3 - 4 large dates for the maple syrup, you may need less liquid. Spin on light ice cream.You can make this nut-free by blending in 1/2 cup rolled oats to make a thicker, nondairy milk. Optionally you can use okara, soymilk pulp, or mashed white sweet potato.