PB Ice Cream Base (by M Schinner)

Blend cashews and water until creamy

Add coconut milk and.5C sugar, blend briefly, taste & add more sugar if required.

Chill, then process in ice cream maker

Variations: for vanilla, add 1T extract; for chocolate add.5C cocoa powder; for strawberry or other fruit, blend 2C fruit chunks with the coconut milk until smooth, add the cashews and 1/2C water and process until smooth. For sugar free, use 1-1.5C mashed ripe bananas instead of sugar, reduce water to 1C and add 1T vanilla extract.

For Low Fat: Use 4C non dairy milk,.5C cashews, 0.25C Rolled oats, 0.66C sugar, plus 1T vanilla extract or 0.5C cocoa powder.

Tip: At processing, total volume should be 4C. For Low Fat: omit the coconut milk, use 0.5C cashews, 0.25C rolled oats, 0.66C sugar, 1T vanilla extract (plus 0.5C cocoa powder for chocolate flavored).