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Cashew-Coconut Ice Cream
This dairy-free ice cream blends raw cashews and full-fat coconut milk for a rich, creamy base. Agave syrup and vanilla extract add deep sweetness, while the soaked cashews create a velvety texture without any heavy cream. It is a perfect make-ahead dessert for warm days. Serve it scooped between chocolate chip cookies for a homemade ice cream sandwich.
Ingredients
- ½ cup (80 g) raw cashews
- 1 (13.5-ounce / 400 ml) can full-fat coconut milk
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) agave syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
- 16 to 20 Superfood Warrior Chocolate Chip Cookies ( here ) or store-bought
Instructions
- 1Submerge the raw cashews in a bowl of cool water and let them soak overnight.
- 2Drain the soaked cashews and rinse them thoroughly. Place the cashews in a blender along with the coconut milk, granulated sugar, agave syrup, vanilla extract, and fine sea salt.
- 3Blend the ingredients on high speed for about 4 minutes until the mixture is completely smooth. Pour the liquid into a container, cover it tightly, and chill in the refrigerator for at least 4 hours or overnight.
- 4Pour the chilled base into an ice cream maker and churn according to the manufacturer instructions. Let the machine run for 20 to 25 minutes until the mixture thickens.
- 5Transfer the churned ice cream into a freezer-safe container, such as a loaf pan, and smooth the top into an even layer.
- 6Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming, then cover the container tightly with a lid.
- 7Freeze the ice cream for at least 6 hours until it becomes firm and scoopable. Serve on its own or sandwiched between the chocolate chip cookies.