Cashew Ice Cream

Author: Pamela

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.
1/2 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.