Ingredients
- 2 cups cashews raw and unsalted
- 2 cups almond milk I unsweetened vanilla almond milk
- 1/2 cup maple syrup
Instructions
- Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.
- The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.
- Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft-serve texture. Pour the mixture into a container and place it in the freezer for at least an hour.
- Let the ice cream sit at room temperature for 10 minutes, before scooping.
Notes
* You can use any almond milk.
TO STORE: Homemade almond milk ice cream should be stored in the freezer at all times. It will keep well for up to 1 month.
TO RE-FREEZE: As this ice cream has no eggs or dairy in it, it does not refreeze very well. However, if you use a clean scoop when scooping out the ice cream, it can be frozen up to two times.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Sodium: 58mg | Potassium: 172mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 15g
Heart Healthy Meals 