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–+ servings

Creamy Cashew Vanilla Ice Cream

5 from 1 vote
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Prep Time 10 minutes
Freeze 6 hours
Servings 4

Equipment

  • food processor

Ingredients
  

  • 1 cup cashews unsalted
  • 1 1/2 cup milk of choice I used soy milk
  • 2-3 Tbsp maple syrup Substitute with pitted dates
  • 2-3 tsp vanilla
  • pinch salt

Instructions
 

  • Combine all ingredients in a blender. Blend on high speed until the mixture is smooth and creamy, with no lumps remaining.
  • Pour the mixture into a shallow dish or ice cube trays and place it in the freezer. Allow it to freeze for about 4-6 hours or until it becomes firm.
  • Once the mixture is frozen solid, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Transfer the partially thawed mixture back to the food processor and process until it becomes crumbly. Add in your cookie dough and process until combined.
  • Scoop the freshly churned Cashew Vanilla Ice Cream into bowls or cones, and garnish with your favorite toppings such as cookie dough.
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