Dairy-Free Cashew Ice Cream
Thanks to cashews, this dairy-free Cashew Ice Cream is super-creamy and super-delicious.
Servings: 4 servings (about 1 pint)
Calories: 517kcal
Ingredients
- 1 cup raw unsalted cashews
- Water
- 1 15- ounce can full-fat coconut milk
- ½ cup maple syrup
- 2 teaspoons vanilla paste or 2 vanilla beans, scraped
- ¼ teaspoon salt
Instructions
- 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).
- Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add in the coconut milk, maple syrup, vanilla paste, and salt, and blend on high until very smooth—about three minutes.
- Transfer to a freezer-safe container (I like a loaf pan) and freeze until solid—about six hours.
Video
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.
Nutrition
Serving: 0.5cup | Calories: 517kcal | Carbohydrates: 42g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Sodium: 159mg | Fiber: 1g | Sugar: 26g
