- 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
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
Calories: 200kcal