Cashew Ice Cream
Enjoy the creamiest Cashew Ice Cream, made without dairy or refined sugars! With just three simple ingredients and no ice cream maker needed, you’ll be amazed at how indulgent and sweet it tastes!
Servings: 6 servings
Cost: $6.17
Equipment
- Blender high-powered, see note 1
- Ice cube trays or ice cream maker
Ingredients
- 1 cup cashews plain
- 1 (13.66-ounce) can coconut cream or coconut milk, see note 2
- 1/2 cup maple syrup
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Caramel sauce optional
- Flaky sea salt optional
Instructions
- Cashews need to be soft before blending; see note 3 for instructions on how to soften the cashews.
- Add the entire can of coconut cream to a large and powerful blender. Add remaining ingredients and well-drained, softened cashews. Blend on high speed until very smooth, 2–3 minutes.
- If you’re using a blender, pour mixture evenly into ice cube trays. If you don’t have a high-powered blender, reserve 1/3 cup of the mixture and chill in the fridge (see note 1). Freeze in ice cube trays for at least 8 hours. If you’re using an ice cream maker, chill mixture in the fridge for 30 minutes, then add to an ice cream maker and churn according to machine instructions.
- Remove the ice cube trays and run the bottoms under hot water for about 30 seconds, or until the cubes release easily. Place the ice cream cubes in a high-powered blender; no additional liquid is needed. If using a low-powered blender, add the reserved 1/3 cup of liquid. Blend until smooth and creamy, taking your time to scrape down the sides and stir as needed for an even consistency. Once fully blended, scoop into bowls and serve, ideally drizzled with caramel sauce and a sprinkle of Maldon sea salt.
Video
Notes
Note 1: Use a high-powered blender, such as a Blendtec, to ensure it can handle the cashews without overheating. It is crucial to have enough power to transform the ice cream cubes into a smooth, creamy texture without making the mixture watery. If you do not have a high-powered blender, blend cautiously to avoid overheating, and set aside 1/3 cup of the mixture to blend with the frozen ice cream cubes later.
Note 2: Coconut milk and coconut cream are made from the same ingredients, but coconut cream has a higher fat content, making it richer and thicker. While they taste similar, I prefer coconut cream for its creaminess in ice cream. If you use coconut milk, choose a full-fat brand; light coconut milk will result in a thinner, icier dessert.
Note 3: There are 3 methods to soften your cashews.
- Add to a bowl and cover with water. Let stand for 6–8 hours or until soft and bloated. Thoroughly drain.
- Place cashews in a heatproof bowl. Pour 2 cups boiling water over the cashews. Let stand for 30 minutes to an hour or until soft and bloated. Thoroughly drain.
- Add cashews to a small pot and cover with 1 inch of water. Bring to a boil and boil for 10 minutes or until cashews are soft and bloated. Thoroughly drain.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 26.3g | Protein: 5.4g | Fat: 22.3g | Sodium: 13.4mg | Fiber: 0.8g | Sugar: 17.3g