I’ve been in the mood for a sweet treat this week and banana soft serve simply wasn’t cutting it. I wanted something creamier, richer and fattier. Thus, I’ve come up with a coconut-cashew vanilla ice-cream recipe for you! It’s quick to throw together, but you’ll need to devote about 6 hours to being close to your freezer unless you use an ice-cream maker (don’t worry, most of it is inactive, so you can go about your business doing whatever you need to get done at home). The texture of this is smooth and creamy. Many cashew based ice-creams use water and this causes them to form icicles as they begin to freeze – you won’t have that problem here.
2 C Coconut Milk (use a good quality one without preservatives if possible)
1 1/2 C Raw Unsalted Cashews
1/4 – 1/2 C Agave Nectar (to your taste – 1/2 C will be VERY sweet)
2 t Vanilla Extract
- Blend all ingredients together in a high speed blender until smooth. I normally give it about a minute.
- Pour into a 1 litre air tight, freezer friendly container and place in the freezer with lid on.
- Stir/mix/agitate every 2 hours for 6 hours with a miniature whisk. You could also use a fork if need be.
- Leave in the freezer overnight/8 hours, then dig in when you’re ready! Serve with some dessicated coconut if you’re feeling fancy.
If you don’t have a high speed blender, you can use a food processor – but only a top notch food processor will work. I would make the following recommendations to make sure your ice-cream isn’t grainy:
- Soak the cashews in the coconut milk for an hour or two before doing any blending.
- Start by grinding only the cashews in the food processor, then slowly adding in the wet ingredients. This will encourage your food processor to create a smooth paste and will avoid grainy bits.
- Follow the remainder of the instructions as written above. You may need to process a few more times as it starts to freeze.