Beat the heat with homemade Cashew Cinnamon Ice Cream. Enjoy this dairy free dessert made with cashews and natural sweeteners.
Refreshing!
Summer is here! During this time of the year we love a nice cool refreshing treat after long days in the pool and in the sun.
We love this orange slushy/julius/smoothie and this chocolate cherry smoothie and we especially love this chocolate cashew ice cream!
However, there are times when we need a vanilla dairy free ice cream as well. So I have adjusted the chocolate cashew ice cream recipe and this cinnamon vanilla version is just as delicious.
Made With Cashews and Cinnamon
The base of this ice cream is cashews and so if you can’t have cashews, it might be easiest to find a different recipe. I have yet to try it with any other nuts.
I always add the cinnamon because I love the subtle flavor it imparts but if you want a more neutral flavored vanilla ice cream you can just leave it out.
Honey or Maple Syrup
This recipe is sweetened with both honey and maple syrup. The honey keeps the ice cream from freezing as hard so it stays softer in the freezer.
However, the flavor of the honey does come through stronger in the final product more so than with the maple syrup and so I do half and half.
You can do just one of these sweeteners and it still tastes just as yummy. The frozen texture will change slightly.
Cashew Cinnamon Dairy Free Ice Cream
Makes about 3 cups
1 cup raw cashews
2 cups almond milk
1/4 cup maple syrup
1/4 cup honey
1 teaspoon vanilla
½ teaspoon cinnamon (optional)
2 pinches salt
Place the cashews in a glass bowl. Cover them with purified water. Let them sit at least four hours or overnight. Drain the water. Place the cashews in a high-powered blender. Add 2 c milk, 1/2 c sweetener, 1 t vanilla, 1/2 t cinnamon and 2 pinches salt. Blend on high until the cashews are smooth. You can adjust flavors right now. Taste the blended mixture and see if you need more sweetener or if the cinnamon is a go. We love it just exactly as it is!
I often blend everything together in the morning and then keep the ice cream mixture in the fridge until we are ready to put it in the ice cream maker to freeze it. It can last a couple days in the fridge.
Ice Cube Tray: Pour the mixture into ice cube trays and freeze. When completely firm, remove cubes from tray and put them in the blender. Blend until smooth. You may need to add some more milk and use the blenders tamper if you have one.
Ice Cream Maker: Use the ice cream maker according to manufacturer’s instructions. This is the one I have that I love. It is simple to use and freezes this mixture in about 20 minutes on my counter.
Eat immediately. Place leftovers in a container and keep in the freezer. The ice cream will freeze more firmly (if you use straight maple syrup) but it is still delicious (let it sit out for a good 10 minutes before you eat it!) and stays well in the freezer for weeks.
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