Blue Cashew ice cream

Lavender & blueberry ice cream

1.5 dl cashews, soak for 6 hours (or overnight) and let dry
1/2 cup water
1/2 tsp physalis husk (optional, but makes the texture creamier)
6 tbsp maple syrup
2 tbsp blueberry raw juice
1 tbsp lime juice
1 tbsp lavender flower

Decorate with organic, edible flowers. Blend all ingredients in a blender until smooth. Pour the mixture into popsicle molds, insert a popsicle stick into each one, and freeze for at least 4-5 hours. Enjoy!