YES. I made ice cream that I can eat. There's just something about missing out on special foods or desserts or watching other people enjoy desserts chock full of dairy and gluten (or any other allergies).
So I decided I would take initiative, save eight bucks, and make my own cashew milk ice cream.
It was surprisingly easy. It sounds intimidating, but it's actually pretty hands off. I kind of combined a few different recipes and modified them a bit for my needs.
Ingredients
I cup of raw cashews
Boiling water
1 can (13-15 oz) of coconut milk/cream (I use Thai Kitchen brand)
1/4-1/2 cup of maple syrup, depending on your sweetness preference
1 1/2 tsp vanilla extract
a dash of salt
cocoa powder if you'd like to make it chocolate ice cream, or any add-ins you would like!
Preparation
Pour your cashews in a mason jar or similar container and cover with boiling water for about 6 hrs.
After they are done soaking, drain the water and rinse the cashews.
Blend the cashews (I used a NutriBullet) until smooth and thick. Trust the process!
Add in the remaining ingredients together and blend until smooth. It will be fairly thin.
Pour into a loaf pan and stick in the freezer.
I added cocoa powder to my mixture (totally didn't measure it :) and after I put it in the loaf pan I swirled in some melted peanut butter, and topped with chocolate chips.
Pretty darn good!
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