July is almost gone… Can you believe it? The summer seems to be flying by! In southern Ontario it has been a hot, dry summer! Third time this month we are in a heat warning! We are actually in a drought for the first time in an extremely long time, as well.
What does everyone need when it is hot outside? You guessed it…. Ice Cream!!! I’ve made most of my ice creams with coconut milk, such as strawberry, chocolate, vanilla.
I love coconut, but some people don’t. My daughter is included in those people. Recently I was making an ice cream cake for my granddaughter’s birthday. Since my daughter would be there, I decided to try my hand at making cashew ice cream. I use cashews for many other things, such as cashew milk, cashew cream, and cashew cream cheese. Why not ice cream? Oh my, So delicious!
Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)
3 c. raw cashews
1/2 c. dates-pitted
2 tsp. vanilla (I use mine)
1 1/2 c. water
1/4 c. maple syrup (optional- if you want it sweeter)
Soak cashews in 3 cups of water four at least four hours, up to overnight. Then drain cashews. Add cashews, dates, vanilla and 1 1/2 cups of water to high powered blender.
Blend until smooth. Add a little more water if needed to blend to a smooth consistency. Check the taste to see if your ice cream is sweet enough for you. I like it as is, but some people may want to add the maple syrup for added sweetness. Add now and mix thoroughly, if adding.
Put mixture into freezer safe container, and stir every 30 minutes until desired texture. Store in the freezer. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.
Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,Sunday Food and Fitness.