Did you notice the exclamation point in the title?  I need you to know how excited I am about this.  !!  I’ll confess right here that ice cream is probably my favorite food.  That I don’t eat.  Ice cream doesn’t agree with me, if I can get personal with you.  But I think this is definitely for the best because it’s just not good for you.  Pasteurized cow dairy + sugar + ice cold = digestive nightmare.  But just because I can’t eat ice cream doesn’t mean I don’t dream about it.  Yes, of course there are alternative “ice creams” made from soy or coconut.  But soy milk is something I avoid (way too processed and hard to digest) and most of the coconut frozen desserts taste like coconut, which I like, but not every time mixed with every flavor.  Just an FYI, you can take two cans of full-fat coconut milk, mix it with sweetener to taste plus a drop of vanilla extract and pour it into your ice cream maker and get coconut ice cream.  That’s the recipe right there!
But recently I saw a cashew-based ice cream at Whole Foods and a light bulb went off. Â Of course! Â Why didn’t I think of that? Â I use raw cashews all the time in my classes to make non-dairy substitutions for my DF friends. Â When you soak raw cashews and then blend them with a little water, you have the beginnings of lots of dairy-free possibilities. Â I even made a cheesecake with blended raw cashews that was to die for. Â I need to post that one day. Â What’s great is that raw cashews are pretty bland tasting, unlike coconut which definitely has a pronounced flavor, even when mixed with other stuff. Â Also, soaked, raw cashews are loaded with protein and much more digestible than pasteurized heavy cream and milk. Â !!
I wasn’t sure if you all would be interested in knowing how to make dairy-free ice cream since I can’t assume everyone has an ice cream maker. But after an unscientific poll on Facebook, it seemed like enough of you wanted to know.  I made three different cashew-based ice creams in the last month and I thought they were all great.  My kids had NO IDEA they were made from cashews.  And to take it one step further (better), I sweetened two of the ice creams with dates.  Dates!  This is an ice cream that is cashews blended with dates.  Are you freaking out right now?  You should beeeeeeee!
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The three flavors I made were Buttered Pecan (ok, technically not dairy-free because I used butter on the pecans, but you can use Earth Balance), Chocolate Peanut Butter, and Mint Chip. Â I loved them all, but let me mention that although these are more digestible and arguably more healthful than regular ice cream, I wouldn’t say they’re low-fat or low-calorie. Â And I’m sorry if you’re nut-free or cashew-intolerant because that’s the only way to go here. Â I am posting the recipes for Buttered Pecan and Mint Chip and as soon as I find the scrap paper with my notes for the chocolate version I will revise this post and let you know!
I’m just sorry that we may only have another month of warm weather and therefore not much time left for ice cream. Â Make the most of what’s left of summer, friends. Â Hope you enjoy this as much as we did!
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- Salted Butter Pecan:
- 2 cups pecans
- 2 Tablespoons unsalted butter, or use Earth's Balance to make vegan
- ½ teaspoon sea salt, plus 1 teaspoon for pecans
- 4 cups raw cashews, soaked for at least three hours or overnight and
- drained
- 2 cups water
- 1 cup Grade A maple syrup (or agave, but I’m not a fan since it’s very
- processed and high in fructose)
- 4 vanilla beans, split and scraped or 1 teaspoon vanilla extract
- Mint Chip:
- 4 cups raw cashews, soaked for at least three hours or overnight and drained
- 3 cups water
- 20 pitted dates
- 2 Tablespoons pure peppermint extract (you may want to start out with 1 Tablespoon and taste the mixture before adding the second tablespoon in case your mint extract is stronger than mine.)
- ½ teaspoon sea salt
- 1 cup mini chocolate chips, or more to taste
- Salted Butter Pecan:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Melt the butter in a small saucepan and add the pecans, tossing to coat. Spread buttered pecans on baking sheet and sprinkle with 1 teaspoon salt. Bake for 6-8 minutes until toasted, but not burned. Set aside to cool.
- Place cashews, water, maple syrup, vanilla and ½ teaspoon salt in a high-powered blender or food processor and process until very smooth.
- Pour cashew mixture into ice cream maker and follow manufacturer's instructions. I use a Cuisinart ice cream maker.
- Once the pecans are cooled, place them in a food processor and pulse to make small chunks (about the size of a chocolate chip, or smaller) or chop coarsely on a cutting board.
- minutes before ice cream is finished, pour in the pecans.
- Store in freezer in airtight container.
- Mint Chip:
- Place cashews, water, dates, salt and mint extract in a high-powered blender or food processor and process until very smooth.
- Pour cashew mixture into ice cream maker and follow manufacturer's instructions.
- minutes before ice cream is finished, add the chocolate chips.
- Store in freezer in airtight container.