Raspberry chocolate chip ice cream

100 g vegan choc chips or chocolate roughly chopped

Add the cashews, lime juice, 300 g of the raspberries, alcohol (if using) and the chopped banana to a food processor or blender.  Blend until completely smooth,  this make take a little time, but you want the mixture to be smooth or your ice cream will be grainy.  Set to one side.

Pour the aquafaba into a spotlessly clean bowl, add the cream of tartar and whisk until you have stiff peaks.  Add the vanilla and then the sugar bit by bit.  It is super important you whisk the aquafaba until super thick or the ice cream will be too runny.  It usually takes 8 – 10 mins on high using my KMix.

Fold the raspberry mixture, along with the remaining raspberries and chocolate chips, into the aquafaba, trying not to knock out too much of the air.

Pour into your freezing container, I used an IKEA loaf tin measuring 32 cm x 13 cm.

Freeze for at least 8 hours.