Indulge in this creamy Caramel Cashew Ice Cream, a luxurious treat that balances sweetness with wholesome nutrition.
Made with cashew milk and roasted cashews, it delivers plant-based protein and healthy fats, while the homemade caramel adds a decadent swirl without excessive saturated fat.
Quick to prepare and freezer-friendly, it’s a perfect guilt-free dessert for any day.
Caramel Cashew Ice Cream
Equipment
- 1 medium saucepan
- 1 Small saucepan
- 1 Stand Mixer or Whisk
- 1 Ice Cream Maker Attachment (or freezer-safe container)
- 1 mixing bowl
- 1 Mesh Sieve
- 1 Measuring cups and spoons
Ingredients
For the Ice Cream Base:
- 1 ½ cups cashew milk
- 1 ½ cups heavy cream divided
- ¾ cup granulated sugar
- ½ tsp kosher salt
- 1 whole egg
- 5 egg yolks
- 1 tbsp vanilla extract
For the Caramel Swirl:
- 1 cup granulated sugar
- 6 tbsp salted butter room temperature
- ½ cup heavy whipping cream room temperature
- 1 tsp salt
- ½ cup roasted cashews coarsely chopped and frozen
Instructions
- Prepare the Ice Cream Base: In a medium saucepan over medium heat, combine the cashew milk, ½ cup of heavy cream, sugar, and salt. Warm the mixture gently, stirring occasionally, until it is hot but not boiling. In a separate bowl, whisk together the whole egg and egg yolks. Slowly drizzle the warm milk mixture into the eggs while whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens slightly and reaches about 165°F (74°C). Pour the custard through a fine mesh sieve into a clean bowl to remove any solids. Stir in the remaining cream and vanilla extract, then place the bowl in an ice bath to cool quickly. Cover and refrigerate for at least 2 hours, or preferably overnight, for the best texture.
- Make the Caramel Swirl: In a small saucepan over medium heat, melt the sugar slowly, stirring constantly to prevent burning. As it begins to clump and then liquefy, continue stirring until the sugar turns a rich amber color. Remove from heat briefly and add the room-temperature butter carefully, stirring until fully incorporated. Return to low heat, then gradually whisk in the cream. Allow the mixture to boil gently for one minute, then remove from heat and stir in the salt. Let the caramel cool completely at room temperature, about 1 hour, before adding to the ice cream.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker according to the manufacturer’s instructions. Freeze until the mixture is thick and creamy, usually about 20–25 minutes.
- Fold in the Cashews: While the ice cream is still soft, fold in the coarsely chopped frozen cashews. This ensures that the nuts are evenly distributed and retain a pleasant crunch.
- Add the Caramel Swirl: Transfer the ice cream to a freezer-safe container. Spoon the cooled caramel over the top and gently swirl it through with a spatula to create a marbled effect. Avoid over-mixing, so the caramel streaks remain distinct.
- Freeze Before Serving: Cover the container tightly and place it in the freezer for 3–4 hours, or until fully set. For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.
Notes
- Use high-quality cashew milk for a naturally creamy base without overpowering flavors.
- Freezing the cashews before folding them into the ice cream helps maintain crunch and prevents sogginess.
- The caramel sauce can be made ahead and stored in the refrigerator for quick dessert assembly.
- Whisking the eggs slowly with the warm milk mixture ensures a smooth, lump-free custard.
- For a richer flavor, allow the custard to chill overnight in the refrigerator.
- Swirling the caramel gently prevents the ice cream from becoming overly sweet in any one bite.
- Use a fine mesh sieve to remove solids and achieve a silky texture.
Chef’s Secrets: Achieving Perfect Ice Cream Texture
The key to this ice cream’s creamy, scoopable texture lies in three steps: slowly tempering the eggs with warm milk, chilling the custard thoroughly before churning, and properly incorporating the cashews.
Tempering prevents scrambling, while a cold custard ensures faster freezing and smoother consistency in the ice cream maker.
Freezing chopped cashews separately before folding them in keeps them crunchy, adding a delightful texture contrast.
Patience with each step ensures a professional, luscious result every time.
Serving Suggestions: Creative Ways To Enjoy
Caramel Cashew Ice Cream pairs beautifully with fresh berries, a drizzle of chocolate sauce, or a warm brownie for an indulgent treat.
For a lighter option, serve alongside sliced fruits like mango or banana, which complement the nutty, caramel flavors.
This ice cream also works well in milkshakes or as a filling for homemade ice cream sandwiches.
A sprinkle of flaky sea salt on top enhances the caramel’s richness and balances sweetness.
Storage Tips: Keep Ice Cream Fresh
Store ice cream in an airtight container to prevent freezer burn and maintain flavor.
If using a loaf pan, press a piece of plastic wrap or wax paper directly on the ice cream surface, then wrap the pan in another layer of wrap for maximum protection.
Caramel sauce can be kept in a sealed jar in the refrigerator for up to two weeks, ready to swirl in when needed.
For best texture, allow ice cream to soften for a few minutes at room temperature before scooping.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! Pour the chilled custard into a freezer-safe container and stir every 30–40 minutes for the first few hours to break up ice crystals.
After 4–6 hours, it should have a creamy texture similar to churned ice cream.
2. Can I substitute cashew milk with other plant-based milk?
Absolutely. Almond, oat, or soy milk work well.
Keep in mind that richer plant-based milks like cashew or almond provide a creamier texture, while thinner options may require slightly more cream.
3. How do I prevent the caramel from crystallizing?
Stir constantly as the sugar melts and avoid adding cold ingredients directly.
Using room-temperature butter and cream helps maintain a smooth, glossy caramel.
4. Can I add extra flavorings to the ice cream?
Yes, try a pinch of cinnamon, nutmeg, or even a splash of coffee or bourbon for a twist.
Add these during the final mixing stage for balanced flavor.
5. How long does homemade ice cream last in the freezer?
Properly stored in an airtight container, it will remain fresh for 2–3 weeks. For optimal taste and texture, consume within this period.
