Non-dairy ‘Ice Cream’

I know it’s not exactly ice cream season, but hey, I like ice cream any time of year!  And someone asked for my recipe that uses coconut milk (Azure has coconut milk on sale for Oct/Nov…)

So here it is.

1 cup raw cashews

1 cup water

1 can coconut milk (the full fat version makes the creamiest…)

1 cup maple syrup (I have used half agave nectar and half maple syrup before.  I’ve even used less maple syrup for less sweetness and it was still good).

1-3 teaspoons Flavoring of your choice (Frontier has lots of good alcohol free flavorings–the alcohol free allows the ice cream to freeze better.)

Put cashews and water in the blender and blend until creamy and there are no more chunks of cashews left.  Add coconut milk and maple syrup.  Keep blending.  Add flavoring.  Keep Blending for several minutes.  Refrigerate mixture several hours or overnight.  Or you can put it in the freezer for about 45 minutes.  Then put in ice cream freezer and follow directions for your ice cream maker.  (I have and LOVE the Cuisinart ice cream maker!)


To make a fruit flavor, add one cup frozen fruit to blender and reduce sweetener to taste.

To make chocolate, add 1/2 cup cocoa powder to blender when adding coconut milk.

If you want to add anything to the ice cream (like nuts, dried fruit, marshmallows, etc…) do so in the last 5-10 minutes of freezing in the machine.  Make sure you follow manufacturer directions for adding things to the ice cream…



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