Vegan Cashew Milk Ice Cream
This is a simple one! No cooking required, just a bit of blitzing. Trust me, it’s a game-changer.
100g raw cashews
300ml boiling water
25g coconut oil
65g caster sugar
2 tbsp glucose syrup
2 tsp vanilla bean paste
pinch sea salt
In the large cup of a high speed blender (I use a nutribullet or a ninja) combine the cashews with the boiling water. Leave to soak for 20 minutes. After 20 minutes, the water should still be warm and the cashews should’ve softened.
Add the remaining ingredients and blend to combine.
Do not chill the mixture, pour immediately into an ice cream machine and churn for roughly 30 minutes or until the ice cream is so thick that the blades can no longer turn. Turn off the machine and transfer the ice cream to a freezer-proof container with a lid. Seal and freeze for at least 4 hours before scooping and serving.