+ the healthy chef recipes +




This is a recipe that featured in my latest Healthy Baking Cookbook. It’s the perfect healthy summer treat that you can enjoy without the guilt. This creamy, dreamy gelato is pure superfood nutrition. Prepared without dairy products, grains or refined sugar – just raw wholesome ingredients from cold-pressed almond milk, cashews, vanilla bean and a little organic maple syrup. You will need an ice cream machine to make this recipe as it will help churn it into the smoothest creamiest ice-cream ever.



Cashews are the star of this recipe! They help emulsify the gelato and offer a beautiful velvet-like texture, which makes this ice-cream deliciously creamy. Fresh almond milk is used as the base ingredient, and it’s rich in minerals, healthy fats and protein, helping to provide total body nourishment. Vanilla is a luscious aromatic spice that supports the nervous system and promotes healthy glowing skin. The addition of tahini to this ice-cream is purely delicious – a spoonful offers a lovely nutty flavour and creamy consistency. Tahini is also rich in calcium and provides plenty of healthy fats.

+ ingredients & methods +

ingredients (MAKES 750 ML)

1 litre (35 oz / 4 cups) almond milk  – see notes below.
180 g (6 1/4 oz / 1 1/2 cups) raw cashew nuts, soaked for 3 hours and drained
180 g (6 oz / ½ cup) organic maples syrup
1 tablespoon vanilla bean paste
1 tablespoon tahini


  1. COMBINE milk, cashews, maple syrup and vanilla into a blender.
  2. BLEND for 2 minutes until smooth and creamy.
  3. ADD the tahini and blend again as this will help the ice-cream to emulsify properly.
  4. POUR into an ice-cream maker and churn according to the manufacturer’s instructions. We are blessed to have a wonderful Cuisinart ice-cream maker at Healthy Chef Head Quarters so our ice creams turn out creamy and silky everytime.
+ notes & inspiration +

Ice cream is best served on the day of churning. If storing in the freezer, allow the ice-cream to sit for 15 minutes at room temperature to soften.

For a chocolate ice-cream add 4 tablespoons Healthy Chef Dark or 100 g (3 1/2 oz) melted dark chocolate before blending. When making almond milk as the base ingredient for this recipe, I prefer to use less water when blending. The best ratio is 1 cup almonds to 4 cups water.


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