No-churn, dairy-free ice cream that is deliriously creamy? Yup, thank you very much, cashews! Cashews are fatty nuts that make for a thick and rich ice cream that is pretty darn close to the real thing. Great for herbivores and omnivores alike, you can make this dairy-free cashew ice cream into any flavor you want, but we love a good vanilla ice cream in our house.
The life-changing magic of cashew cream
Cashew cream is exactly what is sounds like—a rich, dairy-free cream made from nothing but raw cashews and water. After soaking the cashews in boiling water, you blend them into an incredibly smooth cream that can be the foundation to all kinds of dairy-free kitchen experimentation! Cashew cream is a great alternative for folks who choose not to eat dairy for either health or ethical reasons, because it really is incredibly close in texture and fattiness to regular cow’s milk dairy. We have a full post all about the benefits of cashew cream, plus our favorite tips and tricks for how to make it.
To churn or not to churn?
We’ve tested this recipe both as a churned (in a regular ice cream maker) and no-churn recipe, and while the churned recipe is ever so slightly creamier, we found it wasn’t worth the hassle to make sure our ice cream maker was frozen. Feel free to test this out in your ice cream maker, but if you don’t have one, no worries! You’ll still make some great dairy-free ice cream.
What can you do with this dairy-free ice cream?
Well, other than just eat it? Turn it into a root beer float. Put it on top of a crisp. Serve it with birthday cake. Enjoy!