Description
As creamy as a thick mousse, this indulgent ice cream is made decadent with cashew and almond milk.
Ingredients
Scale
- 2 cups raw cashews (soaked for minimum 4 hours)
- 1 tsp vanilla extract
- 3 tbsp honey
- ½ cup almond milk
- 1/3 cup espresso (or 1/3 cup water + 2 tbsp instant espresso)
Instructions
- Place the ice cream maker bowl in the freezer the night before
- In a bowl cover the raw cashews with water and allow to soak for a minimum of 4 hours (and up to overnight)
- Once ready, drain the cashews and place in a blender along with the vanilla extract, honey, almond milk and espresso. Blend for 3-4 minutes or until the mixture becomes completely smooth.
- Taste and add more honey or espresso depending on your preference
- Pour the mixture into a pre-chilled ice cream maker and use according to the instructions
- Once the ice cream has finished churning serve immediately or transfer to a container and store in the freezer.
- Category: Dessert
- Cuisine: Dairy-Free