Kombucha ice cream

Grind the cashew nuts with the soy beverage and the pitted dates until you obtain a very creamy mixture, without lumps.

Put the lemon juice and a handful of mint in a saucepan and heat for a few minutes.

Add the lemon juice and the kombujito to the first mixture and stir well.

Start the ice cream maker (the container must have been previously in the freezer, as indicated in the instructions of the ice cream maker) and pour the mixture little by little. In about 30-40 minutes, the ice cream will be ready. You can eat it now or keep it in the freezer (when you are going to eat it, take it out a few minutes before).