Cashew Ice Cream
This creamy cashew ice cream recipe is a dairy-free and vegan alternative to traditional ice cream. Made with raw cashews, coconut milk, and a natural sweetener, it’s a rich, smooth dessert that can be customized with various flavors and add-ins like chocolate, fruit, or caramel. Whether you're lactose intolerant or simply looking for a healthier frozen treat, this ice cream is sure to satisfy your cravings!
Equipment
- High-speed blender (1)
- Ice cream maker (optional, 1)
- Freezer-Safe Container: 1
- Measuring cups and spoons (1 set)
Ingredients
- 1 cup raw cashews soaked
- 1 can 13.5 oz full-fat coconut milk
- ¼ to ½ cup maple syrup or agave nectar adjust to sweetness preference
- 1 tablespoon vanilla extract
- Pinch of sea salt
Optional add-ins:
- 2 tablespoons cocoa powder for chocolate flavor
- ½ cup fresh or frozen fruit puree e.g., strawberries, mango
- ¼ cup chopped nuts chocolate chips, or caramel swirls
Instructions
Soak the Cashews:
- Soak the raw cashews in water for at least 6-8 hours or for a quicker method, soak in boiling water for 15-20 minutes. Drain and rinse them before use.
Blend the Ice Cream Base:
- Add the soaked cashews, coconut milk, maple syrup (or sweetener of choice), vanilla extract, and sea salt into a high-speed blender. Blend until smooth and creamy, scraping down the sides if needed.
Churn or No-Churn Method:
With an Ice Cream Maker:
- Pour the blended mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes) until it reaches soft-serve consistency. Then transfer it to an airtight container and freeze for 2-4 hours to firm up.
Without an Ice Cream Maker:
- Pour the mixture into a freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork every 30 minutes for 3-4 hours until the ice cream becomes smooth and creamy.
Serve:
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve as is, or top with extra fruit, chocolate chips, or nuts.
Notes
- Soaking cashews is crucial for creating a creamy texture. If you skip soaking, the ice cream might be gritty.
- Full-fat coconut milk is recommended for the best creamy consistency. Light coconut milk may result in a less rich ice cream.
- Storage: Keep the ice cream in an airtight container to prevent freezer burn. It will last for about 2-3 weeks in the freezer.
- Texture Tip: For a smoother texture, if you’re making the ice cream without an ice cream maker, stir the mixture every 30 minutes while freezing to break up ice crystals.