Dairy Free Vanilla Cashew Ice Cream

If there is one thing I can not live without, it’s ice cream. I love ice cream! However, my body hates ice cream and every single time I eat it, I end up with a stomach ache and major regret. Traditional ice creams are packed full of hormones, gums, stabilizers and other nasty ingredients, which is why I always end up with bad skin, stomach aches, and eczema anytime I consume dairy or other store bought milks. {Organic almond milk is no exception here! The store bought brands of organic nut milks also have gums in them so beware!}

So, what’s a girl to do that loves dessert but ends up sick after eating it? Make a new, healthier way of course! I came across this Dairy Free Vanilla Cashew Ice Cream on Pinterest and just knew I had to try it out.

Not only is this recipe so simple, it is so delicious, better than regular ice cream in my paleo personal opinion.

Dairy Free Vanilla Bean Cashew Ice Cream- Gluten-free // Vegan // Yields 2-3 servings or 28oz

• 1 cup raw cashews
• 12-14 Medjool dates, pitted
• 2 vanilla beans or 1/4 teaspoon of vanilla extract
• 1-2 cups water or nut milk
• 3 cups ice
• Pinch of salt

Directions-

1. Prepare you ice cream maker according to manufacturers instructions. If you do not have an ice cream maker don’t worry, I will tell you what to use in place of one at the end here.
2. Place cashews in a bowl and cover with filtered water. Soak for at least 3-4 hours or overnight on the counter. Drain the water.
3. Soak the pitted dates for 1 hour in warm water.
4. Place 1 cup water or milk in your blender.
5. Add the cashews, dates, ice, and pinch of salt.
6. Turn on and blend until smooth, 30 seconds – 1 minute.
7. Add more water/milk as needed but keep the mixture as thick as possible. Add more dates for extra sweetness if desired.
8. Trim the ends off the vanilla beans, cut lengthwise, and scrape the seeds out (about 1/4 teaspoon of seeds). You can use the vanilla extract here instead if you want.
9. Pour into your ice cream maker and let spin for 8-10 minutes (or when desired texture is reached) for a more milkshake-like consistency.
10. Scoop into glasses and serve.

Best consumed immediately after making. I don’t recommend freezing this mixture as it will ice over.

How to Make Without Ice Cream Maker-

Feel free to skip the ice cream maker option and eat right from the blender. Still delicious, just not quite as thick. Or, if you don’t have an ice cream maker, place the mixture into a container in your freezer. Stir every 8-10 minutes for 30 minutes – 1 hour, until thickened to milkshake consistency.

And that’s it! Delicious Dairy Free Vanilla Cashew Ice Cream right in the comfort of your own home.

This recipe is from Edible Perspective.

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