This recipe comes from The Kitchen Dispensary, a WordPress blog which specialises in raw vegan food.

I’ve only ever tried a dairy-based feijoa ice cream (a special trip to Rush Munro’s Ice Cream Gardens in Hastings, New Zealand) and that was heavenly. But I imagine that this version would be lighter and of course more palatable to those who are lactose-intolerant.



  • 2 cups  soaked raw cashews
  • 6-8 feijoas
  • 1/4 cup raw manuka honey
  • 1 tablespoon soy lecithin granules (optional, for extra creaminess)
  • about 12 large ice cubes
  • 1 cup pure water


  1. Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.
  2. Blend all ingredients in a high speed blender until smooth and creamy.
  3. Pour the mixture into your icecream maker immediately and process according your your machine’s instructions.

Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.