Ice Cream

Cherry & Mango Ice Cream Cup

Russell James

For the base



3/4c cashews

1T agave

1t vanilla extract

Pinch salt

2t lemon juice

1T desiccated coconut



• Grind all ingredients in a food processor.



• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.



• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.



For the filling



1/2c cashews

3T coconut oil

2T lemon juice

2t vanilla extract

Pinch salt

2T water

1T agave

1/2c cherries*, stones removed

1/2c mango, flesh only



*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in-season.



• Blend all ingredients in a high speed blender under smooth, it's nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.



• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.



• Fill the shells with the ice-cream and garnish with slices of mango. Easy!



Who is Russell James?



Russell James has been hailed as 'the UK's leading raw chef' by The Times. He has honed his natural ability to create incredible raw cuisine by training with the top raw chefs in the world. This includes regular visits to the US to raw food 'hot-spots' such as California and, most recently, New York where he worked with the author of upcoming books Everyday Raw and Entertaining in The Raw, co-author of Raw Food Real World and co-creator of the restaurant Pure Food & Wine, Matthew Kenney...



"Russell James joined our team at The Plant for an extended visit last fall - on every level, he is a true professional; talented and creative, and a pleasure to work with. I particularly admire his dedication to raw food cuisine, and his unwavering interest in its forward movement. We continue to miss him (and his kale salad!)" - Matthew Kenney



Russell has also worked with the UK's raw and living food organisation The Fresh Network in the execution of monthly raw dinner parties in Cambridgeshire and London during 2006. He has also appeared in their quarterly publication Get Fresh.



Russell is a personal raw chef, provides raw catering for small and large scale events, and runs raw food classes. His blog continues to inspire people with recipes, pictures and advice on living a sexy raw life.



Russell recently catered David Wolfe's UK retreat in Dorset...



"I was very impressed with Russell James' raw and living foods cuisine. He's a pleasure to work with and a rising culinary star."

- David Wolfe www.sunfood.com & www.thebestdayever.com



Russell's mission is to show you that far from feeling restricted on a raw food diet, you have an abundance of options. Whether that's being able to eat raw sandwiches all week or to put on a show-stopping dinner party for friends.



Visit www.therawchefblog.com & www.therawchef.com