Coconut Cashew Non-Dairy Ice Cream (Using Ninja Creami)

This recipe for Coconut Cashew Non-Dairy Ice Cream is a rich and luscious dessert that is completely plant-based. It features a creamy cashew base paired with coconut milk, and is lightly sweetened with maple syrup.

Course Dessert

Cuisine American, Canadian

Prep Time 10

Soaking Time 1

Total Time 1 10

Servings

Calories 412kcal

Author Michelle

Equipment

Ninja Creami or standard ice cream maker

Ingredients

120 g cashews toasted
hot water to cover and soak
1 can (400ml / 1 ¾ C) coconut milk full fat canned
¼ teaspoon sea salt
1 teaspoon vanilla extract
4 tablespoon maple syrup or to taste

Instructions

Prepare cashews:

Preheat oven to 350°F/177°C.
Spread out cashews on a baking sheet lined with parchment paper.
Toast the nuts at 350°F/177°C for 10-15 minutes, or until lightly golden and aromatic.
Transfer the toasted cashews to a bowl.
Add enough hot water to cover the cashews. Let them soak for 1 hour.
Drain the water from the cashews.

Blend:

Combine drained cashews, coconut milk, sea salt, vanilla extract, and maple syrup (or sweetener).
Blend on high speed until smooth.

Freeze:

Pour the blended cashew coconut mixture into a Ninja Creami container, cover with lid and freeze overnight.
The next day, process the mixture using the Ninja Creami according to the manufacturer's instructions.

OR using ice cream maker:

Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 15-20 minutes) until thick and creamy.
Transfer to a freezer-safe container, smooth the top, and freeze for another 2-3 hours to firm up.

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