3 Ingredient Cashew Ice Cream Recipe (2024)

FAQs

What is cashew ice cream made of? ›

As it turns out, finely processed cashew butter acts as a fat and stabilizer when blended with non-dairy milk. When this combination is churned and frozen, you get a rich and creamy frozen treat. Make no mistake — the flavor is decidedly nut-forward, although the maple syrup gives it a caramel sweetness.

Cashewmilk (Filtered Water, Cashews), Cane Sugar, Organic Coconut Oil, Organic Tapioca Syrup, Pea Protein, Sea Salt, Guar Gum, Vanilla Extract, Natural Flavors, Locust Bean Gum.

For sweet cream, add maple syrup and vanilla. For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water. Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.

But what about cooking with this ersatz dairy? It turns out that you need to take care in how viscous you make the cashew cream. While true cream gets thinner and more fluid when you heat it because the tiny fat globules that make up more than 35 percent of its bulk melt, cashew cream gets thicker.

Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great.

Compare this to the nutrition information for our Cashew Cream recipe, and you'll see that cashew cream has fewer calories, total fat, saturated fat and sodium. Going by these numbers, cashew cream is healthier than heavy cream.

Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It's made by soaking then blending raw cashews with water until smooth. It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats.

The only difference is the thickness and that is decided by the ratio of water to cashews.

Pints made with milk from almond, soy, cashew, or other nuts tend to be lower in saturated fat and calories than those made with coconut cream or milk. Keep in mind that the nutritional content will depend on the flavor and what ingredients have been added.

The cashew cream will warm up a little while it blends on high to reach the light and smooth consistency resembling dairy whipped cream. Transfer to the fridge to cool. Whip with a fork if it starts to firm up a little as it chills. Store in the fridge covered.

Can cashews go rancid? ›

Because of their high oil levels, cashews are likely to go rancid at some point, much like other nuts. Because cashews are necessarily sold without their shell, they have little protection from natural factors that speed up this process.

Cashew milk in particular is loved for its thick and creamy texture, as well as how easily it can be made at home. If you have tried doing just that, however, and found that your cashew milk is clumpy or grainy instead of smooth and silky, it may be because you need a more powerful blender.

I also like to use cashew cream as a dairy-free replacement for heavy cream. Then, I use a lower cashew:water ratio, which makes a runnier cream sauce. It's not as thick as the sour cream above, but it's still richer and creamier than cashew milk.

However, if they have turned purple-ish it is a sign they have soaked too long and you should start over.

Why Soak Cashews? Any recipe that calls for cashew cream or cashew puree requires you to soak the nuts first. Soaking in water makes the cashews softer, which results in a smoother cream. The longer you soak the cashews, the softer they become, the smoother your cashew paste is going to be.

First of all, cashews are not actually nuts, but rather fruits from the cashew tree, a large evergreen tree that thrives in tropical climates. The tree produces red flowers, which in turn produce yellow and red oval structures resembling apples.