Vanilla Cashew Ice Cream


I’m in an ice-cream mood, since yesterday…. This is a fantastic non dairy extra vanilla ice-cream, one of my favorite. You’ll be surprised by its creamy texture given by raw cashews. Cashews really are a magic ingredient!

180 g cashew nuts
180 ml almond milk (or any other vegetable milk)
90 ml maple syrup
1 tb sp pure vanilla essence or seeds from 2 vanilla beans
+ ice cream machine

In a high-speed blender, grind the cashews to a fine powder. Add the vanilla essence (or seeds from 2 vanilla beans), maple syrup and almond milk. Blend the mixture together until well combined.
Pour the mixture into your ice cream machine, and turn it on (following its instructions). Mine takes about 20 minutes.
When the ice cream machine has finished, the texture will be nice and creamy, just like a “normal” ice cream. You can eat it just the way it is or freeze it a bit more in your freezer.

PS: I’m bringing this ice cream to Fiesta Friday #71! Come and join us!



16 thoughts on “Vanilla Cashew Ice Cream

  1. This is quite incredible-I never knew cashews could create a texture like this! This ice cream even looks more creamy than the cream-ice cream I make, haha 🙂 Have you found this characteristic to be unique to cashews or is it all nuts? While I’m not a vegan I do love reading about vegan cooking as there’s often so much creativity, innovation and discovery involved which might not have happened otherwise!

    • It’s really a fab, silky ice cream! Cashews are really magic, Soaked are so creamy when blended. I use them often and I’m really fond of cashew butter…it’s delicious. Not only are they super tasty and versatile, but there are some studies that show cashews can help improve mood and ease anxiety. Almonds and other nuts are not as creamy when soaked, for me. Thank you tentimestea, for your comment and stopping by.

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