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Dairy-Free Cashew Ice Cream

Dairy-Free Cashew Ice Cream
Recipe At-A-Glance
Vegan, Gluten-Free12 hours
Thanks to cashews, this dairy-free Cashew Ice Cream is super-creamy and super-delicious.

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No-churn, dairy-free ice cream that is deliriously creamy? Yup, thank you very much cashews. You can make this into any flavor you want, but we love a good vanilla ice cream in our house.

Final verdict: Almost as good as the dairy stuff.

Dairy-Free Cashew Ice Cream

Dairy-Free Cashew Ice Cream

Yield: 1 pint
Prep Time: 12 hours 3 minutes
Total Time: 12 hours 3 minutes

Thanks to cashews, this dairy-free Cashew Ice Cream is super-creamy and super-delicious.

Ingredients

  • 1 cup raw, unsalted cashews
  • Water
  • 1 15-ounce can full fat coconut milk
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla paste or 2 vanilla beans, scraped
  • 1/4 teaspoon salt

Instructions

  1. Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with  water. Let soak overnight (at least 6 hours).
  2. Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add in the coconut milk, the maple syrup, vanilla paste, and salt and blend on high until very smooth—about three minutes.
  3. Transfer to a freezer safe container (I like a loaf pan) and freeze until solid—about six hours.

Notes

  • Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.
  • Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.
  • You don’t need an ice cream maker to make this recipe, although it will be slightly creamier if you do use one. It’s just barely icy if you make it using the no-churn method.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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