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Cashew Ice Cream

This homemade dairy free and vegan cashew ice cream recipe is super creamy and delicious.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

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Yield 2 - 4 servings

Ingredients

  • 1 cup raw cashews or macadamia nuts
  • 1 1/3 cup milk of choice
  • 5 tbsp sweetener of choice
  • 1/8 tsp salt (heaping)
  • 1 1/2 tsp pure vanilla extract

Instructions

  • Cover the nuts with water, and let soak for around six hours. Drain and pat dry with paper towels. Blend all ingredients until completely smooth in a high speed blender. Pour the mixture into ice cube trays and freeze until solid. Once frozen, blend the frozen cubes on high, using the machine's tamper, until it achieves a soft serve texture. For authentic presentation, I like to scoop the cashew ice cream into bowls with an ice cream scoop. Eat right away, or freeze each bowl for up to an hour for a firmer ice cream consistency.
    You can also make the recipe in an ice cream maker (see ice cream machine how-to instructions above). Or you can freeze the mixture in popsicle molds for delicious cashew ice cream popsicles!
    View Nutrition Facts

Notes

Readers also really love this Coconut Milk Ice Cream.
 

Nutrition Information

Calories: 200kcal