Cashew Milk Ice Cream
Cashew Milk Ice Cream is a smooth, creamy, and delicious dairy-free frozen dessert made with simple plant-based ingredients. It has a rich, velvety texture with a light nutty flavor. This easy recipe is ideal for warm days, special desserts, or whenever you crave something cool and comforting.
Equipment
- Blender
- Mixing Bowl
- Saucepan
- Ice cream maker (optional)
- Freezer-safe container
- Spatula
Ingredients
• 2 cups cashew milk
• 1 cup soaked cashews or thick cashew cream
• 1/2 cup sugar or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or arrowroot powder
• 1/2 cup coconut cream (optional, for extra richness)
Instructions
1. Add the cashew milk and soaked cashews to a blender, then blend until the mixture becomes completely smooth and creamy.
2. Mix in the sugar or maple syrup along with the vanilla extract and blend once more until well combined.
3. Pour the mixture into a saucepan and heat gently over low heat. Stir in the cornstarch and continue stirring until it thickens slightly.
4. Remove from the heat and let it cool completely, then refrigerate until well chilled.
5. Pour the chilled mixture into an ice cream maker and churn until soft, creamy, and fluffy.
6. Pour the mixture into a freezer-safe container and freeze until firm and ready to serve.
Notes
- Using full-fat ingredients helps create the creamiest texture.
- Chill the base well before churning for better results.
- Freezing it for too long can make it too hard, so avoid overfreezing.
- Let it rest for a few minutes before scooping.
- Add chocolate chips, nuts, or fruit for flavor variations.