This dessert was so fun to make! Taylor and I are really into cashews lately.. They’re just so versatile and delicious. I would argue that cashew-milk makes the best non-dairy ice cream. And we LOVE how this ice cream won’t leave you feeling weighed down or guilty.. I mean, it’s just some cashews 🙂
This dish is vegan besides the Chantilly Cream which was made with heavy whipping cream. Still working on a non-dairy creamer that whips up! ..Any other vegan chefs reading?? any ideas?
HOW TO MAKE IT:
- First you need to make your cashew milk. Soak cashews in water overnight (or for at least 6-8 hours). Strain cashews and put in a blender with new, cold water. Blend. I usually eyeball this. Keep blending until the liquid is smooth and without any cashew grit, add water if its still gritty but otherwise try to keep it pretty thick.
- Turn cashew milk into ice cream. Add 1-2 teaspoons of vanilla to your mixture. Add some cane sugar to taste (I usually keep the sugar pretty low ~ 1/2 cup for a 1/2 gallon of final product). Add your pistachios and anything else you want to flavor the ice cream with, and blend away!
- Put your ice cream mixture in the freezer for a few hours- until it is thick and almost frozen but still in a mostly liquid state. (does this make sense? I’ll add some pictures or a video soon.)
- Remove from freezer and put into an ice cream maker. Once the ice cream maker is finished doing its magic (mine takes ~30 minutes), you’re ready to serve!
Top it off with some crushed pistachios for a dash of color and texture. Accented in picture with my favorite Pizzelle cookies from Whole Foods