YIELD: 6 SERVINGS
A bright and boozy treat that’s for adults only. This creamy, fluffy, semifreddo is best made in a high-speed blender, such as a Vitamix, for extra airiness.
Directions
Place the cashews into a medium bowl and cover with water.
Let the cashews soak at least 4 hours, but no longer than 6.
Drain and place into a high-speed blender.
Add the rest of the ingredients and blend on low just to combine.
Increase speed to high and let blend until completely smooth, for about 1 minute.
Pour the mixture into silicone baking cups or ice cream molds and freeze for at least 6 hours and up to overnight.
For an extra-special touch, serve garnished with lemon zest.
Keeps for up to 3 months frozen.
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Ingredients
2 cups raw cashews
½ cup sugar
1 cup coconut cream (from the tops of 2 chilled cans of full-fat coconut milk)
⅔ cup Limoncello
Fresh lemon zest, for garnish (optional)
