Cashews Make a Fantastic Vegan ice cream. It satisfies any sweet tooth.
Cashews are the food that keeps on giving. Cashews are rich in heart-healthy fatty acids. ...
Season/ Spring/ Summer
Prep time: 15 minutes
Inactive freezer time: 6 hours
1 cup cashews, soaked over night
1 cup coconut milk, unsweetened
1 cup shredded coconut
1/2 cup pure maple syrup, more for drizzle
3 tbsp. cocoa nibs, more for a sprinkle over ice cream
1/2 vanilla bean, scraped , or 1 1/2 tsp. vanilla extract
a squeeze of fresh lemon
1 pinch of sea salt
mint leaves, for garnish
strawberries, sliced, optional
Drain soaked cashews. Add to high speed blender. Add all the other ingredients, and blend for 3 minutes, or until really creamy.
Put ice cream into a low plastic container, about 8" x 6" x 4". You do not want to use glass as it will take much longer to freeze. Seal the top well and cover with plastic wrap. Freeze for about 6 hours. Let stand at room temperature for 10-15 minutes before scooping.
Place ice cream into small bowls. Sprinkle with extra Cocao nibs and shredded coconut. Drizzle with maple syrup. Add mint and strawberries as a garnish.
Cooks note: Vanilla bean will add a more complex pure vanilla element.
No worries if you don't have it on hand. Store vanilla beans in the refrigerator for freshness.