3 cups cashews (390 g), ½ cup (65 g) if just making enough for the ice cream
¼ cup water (60 mL)
1 ¼ cups organic sugar (250 g)
4 tablespoons cocoa butter
4 tablespoons coconut oil
1 teaspoon salt
1 cup coconut milk (240 mL)
1 teaspoon vanilla extract
1 vanilla bean
Special Equipment
ice cream maker
Nutrition Info
Calories 462
Fat 37g
Carbs 29g
Fiber 1g
Sugar 19g
Protein 6g
How to Make It
1. Step
Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
2. Step
Place the bowl of an ice cream machine in the freezer overnight.
3. Step
Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
4. Step
Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
5. Step
In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
6. Step
In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
7. Step
Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
8. Step
Chill the base in the refrigerator for 1 hour.
9. Step
Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
10. Step
Transfer the ice cream to a loaf pan and freeze overnight.
