Bish, Bash, Bosh!

500g cashews

500ml unsweetened plant-based milk

175ml light agave or maple syrup

2 tbsp vanilla paste

¾ tsp xanthan gum

1 tsp vodka

154g plant-based chocolate sandwich cookies

FOR THE RASPBERRY SAUCE

400g raspberries

100g golden caster sugar

Large saucepan of boiling water on a high heat, optional | Liquidiser | Ice-cream maker or roasting dish and whisk | Medium saucepan | 2-litre freezer-proof container

Put the cashews in the pan of hot water and boil for 15 minutes until they are soft and have rehydrated (or soak them overnight in cold water)

Blend all the ice-cream ingredients in the liquidiser until smooth | Taste and add more syrup, vanilla and/or vodka until you’re happy with the flavour

Pour into the ice-cream maker and follow the manufacturer’s instructions to make delicious ice cream | Alternatively, pour into the roasting dish and put in the freezer until firm, but still pourable, removing occasionally to whisk, if you like, to improve the texture

Meanwhile, make the raspberry sauce | Place the raspberries and sugar in the medium saucepan and put over a medium-high heat | Cook, stirring regularly, for 10–15 minutes, until very thick | Remove from the heat and push through a sieve to remove the seeds | Set aside and allow to cool

Once the ice-cream is firm, drizzle some of the raspberry sauce into the freezer-proof container | Crumble the cookies and sprinkle a few of the crumbs over the sauce | Cover with a layer of the just-churned ice cream | Drizzle over more raspberry sauce and sprinkle over more cookie crumbs, then gently stir through to distribute through the ice cream | Repeat to use up all the ingredients | When the ice cream has expanded and frozen through, it’s ready to serve