I made dairy free ice cream! Miraculous right?! I have a few lactose intolerant friends who my heart almost literally breaks for, when there’s ice cream around. As an ice cream fanatic, I had to share the love with those who can’t have dairy by making sharing this cashew ice cream recipe.
time and have been enjoying it ever since. I’ve adapted the original recipe only slightly. The only hang-up on this recipe is that it’s a little pricey but you can save a little buy buying cashew pieces instead of whole cashews.
We topped ours with a strawberry rhubarb sauce but you could also try it with this strawberry tomato sauce.
Enjoy with lactose intolerant and dairy lovers alike, everyone will love this maple nutty ice cream!
A dairy free ice cream using cashews, agave, and pure maple syrup. And you don't need an ice cream maker for this ice cream recipe.
- 3 1/3 cups cashews
- 2 2/3 cups water
- 2/3 cup agave
- 1/3 cup pure maple syrup
- 1/2 cup coconut oil
- 3/4 tablespoon vanilla extract
- 1/2 teaspoon salt
- Soak the cashews in the water for 2 hours in the refrigerator.
- Blend all ingredients (including water from soaking the nuts) together in a high speed blender or food processor until completely smooth. Freeze in an ice cream maker OR pour into a shallow baking pan, place in freezer and freeze, stirring every 20 minutes until set.