Fresh Mint and Basil Ice Cream

Yield: 2 Servings

Enjoy this fresh and creamy basil and mint ice-cream. It is made with only whole, plant ingredients. It can be served as a dessert or even as a midafternoon snack.


  • 1 cup of raw cashew nuts (soak them in water for 12 hours, then discard the water)
  • 2 cups of peeled and diced pears (about 2 medium)
  • cup of white raisins
  • ½ cup of fresh basil leaves
  • ½ cup of fresh mint leaves
  • ¼ cup of water (just enough to be able to blend)


  1. Soak the cashews in water for about 12 hours and then discard the water.
  2. Put all the ingredients in a blender, and blend them until you get an even and smooth cream.
  3. If you have an ice cream maker, you may place the blended mixture in it to finish the ice-cream. If you do not have an ice cream maker, just put the mixture in the freezer until it reaches a harder consistency.

Giovana Fezer is from Brazil and has a bachelor's degree in Nutrition and Food from the Point Loma Nazarene University, in San Diego, CA. In 2015 she earned her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies and eCornell. She’s been a vegan since 2014 and has been able to help many people adopt a healthier lifestyle by sharing her whole foods, plant based recipes, blog posts, and tips through her Instagram account @vegan_nutri.
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