Description
As creamy as a thick mousse, this indulgent ice cream is made decadent with cashew and almond milk.
Ingredients
Units
Scale
- 2 cups (480 ml) raw cashews (soaked for minimum 4 hours)
- 1 tsp vanilla extract
- 3 tbsp (45 ml) honey
- 1/2 cup (120 ml) almond milk
- 1/3 cup (80 ml) espresso (or 1/3 cup / 80 ml 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280