1 cup raw cashews, soaked for 3-6 hours 1-2 scoops Qt Bellē powder 300g of coconut cream* 1/2 cup organic maple syrup 2-3 tbsp passion fruit pulp
*Sometimes coconut cream separates depending on your climate, so don't worry if you find this when you open the can. It will get mixed back together in the blender.
Drain & rinse cashews.
Blend all ingredients on high for a few minutes until silky smooth.
Pour mixture into a small container suitable to fit into your freezer. Freeze for 4-6 hours until firm enough to scoop out. Alternatively you can run the mixture through an ice cream machine for a smoother, lighter texture.