Cashew Nut Ice Cream
This homemade Cashew Nut Ice Cream is a creamy, rich, and indulgent dessert that’s perfect for both vegan and non-vegan ice cream lovers. Using cashews as a base, the ice cream has a smooth, velvety texture that melts in your mouth, offering a nutty, sweet flavor with every bite. This dairy-free ice cream is easy to make with just a few simple ingredients, and you can customize it with your favorite add-ins like chocolate chips, fruit swirls, or spices. Whether you’re looking for a healthier alternative or a homemade indulgence, this recipe delivers a satisfying frozen treat that everyone will love.
Equipment
- Blender or Food Processor – 1 (for blending the cashews into a smooth mixture)
- Ice Cream Maker – 1 (for churning the ice cream; optional if you prefer hand-mixing in the freezer)
- Shallow Freezer-Safe Container – 1 (for freezing the ice cream)
- Measuring Cups & Spoons – 1 set (for accurate measurements)
- Spatula – 1 (for scraping the sides of the blender/food processor)
Ingredients
- 2 cups raw cashew nuts
- 1 can 14 oz full-fat coconut milk
- 3/4 cup maple syrup or sweetener of choice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt optional
Instructions
Soak the Cashews:
- Place the raw cashew nuts in a bowl and cover them with water. Let them soak for at least 4-6 hours, or overnight. If you’re short on time, you can quick-soak them by boiling the cashews for about 10 minutes. Once soaked, drain and set aside.
Blend the Cashew Mixture:
- Add the soaked cashews, coconut milk, maple syrup (or sweetener of choice), vanilla extract, and salt to a high-powered blender or food processor. Blend on high until the mixture is completely smooth and creamy, scraping the sides as needed to ensure everything blends evenly.
Churn the Ice Cream:
- If you have an ice cream maker, pour the blended mixture into the machine and churn according to the manufacturer’s instructions (usually 20-30 minutes). If you don't have an ice cream maker, transfer the mixture to a shallow freezer-safe container. Place it in the freezer and stir the mixture every 30 minutes for about 3 hours, until it reaches a soft-serve consistency.
Freeze to Set:
- Once churned (or stirred), transfer the ice cream to an airtight container and place it in the freezer for at least 4-6 hours, or until it firms up to your desired consistency.
Serve:
- Once the ice cream has firmed up, scoop and serve it in bowls, cones, or as part of a sundae. Enjoy!
Notes
- Sweetener Options: You can adjust the sweetness of your ice cream by increasing or decreasing the amount of maple syrup or sweetener you use. Alternatively, use agave nectar, coconut sugar, or another preferred sweetener.
- Consistency: For an ultra-creamy ice cream, use full-fat coconut milk. If you prefer a lighter version, you can use light coconut milk, but the texture may be slightly less creamy.
- Storage: Store leftover ice cream in an airtight container in the freezer. It’s best consumed within 1-2 weeks for the freshest taste and best texture.
- Add-ins: Feel free to add chocolate chips, crushed nuts, fruit swirls, or spices to personalize the flavor to your liking.