It churns the ice cream into the perfect soft serve consistency in record time (usually around 25 minutes). We have a Cuisinart ice cream maker and I highly recommend it. Don’t forget to freeze the bowl of your ice cream maker in advance (at least overnight). It’s ideal to have everything prepared before you start, because once that sugar is melted, you need to move fast adding in your cacao butter, coconut oil, cashew butter, coconut sugar and salt to the saucepan and melting it all together.įreeze the bowl of your ice cream maker. Have all your ingredients measured and weighed. This is a crucial step in getting the right consistency to your homemade cashew milk. You can also make your own homemade cashew butter. The cashew milk you buy from the store will never be as thick and creamy as the one you’ll make.Ĭoconut sugar – really provides a wonderful depth of flavor to this, but you can switch for brown sugar in a pinch.Ĭashew butter – should ideally be made from roasted cashews to really get that cashew flavor going. Homemade cashew milk – is crucial because the version you’re going to make is really more like a cashew cream than cashew milk. It can take several hours to set completely. Then smooth it down into a loaf pan, cover and place into the freezer until set. Pour the ice cream mix into your ice cream machine and churn it until it reaches a soft serve consistency.
If it hardens along the sides then just whisk it up again. Place the whole mixing bowl into the freezer to chill for 15-20 minutes so that your ice cream mix is nice and cold before churning. If you don’t have an immersion blender then you can transfer all of it to your regular blender and blend. Pour that out into your bowl with the cashew milk and coconut cream.īlend with an immersion blender until well mixed.
When the sugar is melted, add chopped cacao butter, coconut oil, cashew butter, salt and coconut sugar and whisk it in until it’s all melted together. You’ll know it’s melted when your wooden spoon is no longer making a scratchy sound along the bottom of your saucepan. Ice Cream Mix:Īdd your prepared cashew milk to a big bowl along with canned coconut cream. Set aside.Īdd white granulated sugar and water to a saucepan and heat, stirring constantly until the sugar has melted.
The cashews blend into the water perfectly and you don’t even need to strain it like you do with other nut milks. Then drain the cashews and add them to a blender with fresh water. Place the cashews into a bowl, pour over boiling hot water from the kettle and then leave them to soak for one hour. Start off by soaking cashews in hot water for one hour. Homemade Cashew Milk:įirst, you need to make some homemade cashew milk. This is a summary of the process to go along with the process photos.
CASHEW MILK ICE CREAM FULL
You will find full instructions and measurements in the recipe card at the bottom of the post. And before you say, but…aren’t cashews quite neutral in flavor? Well, yes.īut this cashew ice cream uses cashew butter made from roasted cashews and that really makes that cashew flavor pop.
It is creamy to the max with amazing texture and it has all the cashew flavor you can dream of. Well… let’s just say I didn’t know I had been missing the ‘chew’ but yeah, this has some chew! The main takeaway I got from the book was to use cacao butter in vegan ice cream, and this, along with homemade cashew milk, creates a really great ‘chew’ to vegan ice creams. I got some great tips for making vegan ice cream from a book called Artisan Ice Cream and incorporated them into this recipe. This cashew ice cream is absolutely divine. This cashew ice cream is rich and creamy and made with homemade cashew milk for the creamiest, most perfectly textured ice cream ever!
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