- 2 cups raw unsalted cashews (300 g)
- 1 cup water (250 ml)
- 1 14-ounce can full-fat coconut milk (400 ml)
- 8 Medjool dates, pitted
- 1 vanilla bean, scraped
- 1 tsp vanilla extract
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours, or even overnight.
- Drain and rinse the cashews.
- Blend all the ingredients in a powerful blender until smooth and chill this mixture in a sealed container in the fridge for at least 4 hours, preferably overnight.
- You need an ice cream maker to make this recipe (see notes if you don’t have one). Place the ice cream churning bowl in the freezer the night before. The next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (my ice cream was ready in 45 minutes). Once the ice cream is ready, feel free to enjoy it immediately (I served it with some coconut chips on top) or freeze for about 2 hours or until firm for a better texture.
- Keep leftovers in a sealed container in the fridge for 1 to 2 weeks. Set out for 5-10 minutes before serving to soften.
- I haven’t made this recipe using other nuts, but I think it won’t be the same.
- I haven’t tried it using other plant milks either, but I think it should work. It won’t be as creamy though.
- If you’re not using an ice cream maker, place the container with the chilled mixture in the freezer until firm. Check the mixture every 30 minutes. When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or a whisk. Return to freezer. Repeat this step for at least 2 or 3 hours.
- Serving Size: 1/12 of the recipe (with no toppings)
- Calories: 260
- Sugar: 12.9 g
- Sodium: 8 mg
- Fat: 17.8 g
- Saturated Fat: 7.3 g
- Carbohydrates: 20.2 g
- Fiber: 3.7 g
- Protein: 5.3 g