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!