I know what you’re wondering… How is it so creamy? Is it bananas? It’s bananas, right? Nope, no bananas, my friends, and it’s also not whatever other dairy-free ice creams are made of (whatever that is). Combining smooth-as-silk cashews with rich full-fat coconut milk results in an ice cream that is loaded with vanilla flavour and is absolutely dreamy.
Prep Time – 8 hours (soaking time)
Serves 4
INGREDIENTS
- 3/4 cup raw cashews soaked for 8 hours or overnight,
- drained and rinsed
- 1 14-oz can full-fat coconut milk
- 1/4 cup pure maple syrup
- 1 tsp. vanilla bean paste or extract
- Pinch salt
DIRECTIONS
- Put the cashews, coconut milk, maple syrup, vanilla, and salt in a blender and blend well until very smooth.
- Process in an ice cream maker and then transfer to freezer. Or freeze in a container, giving it a stir every half hour for about three hours.
Nutrition facts per serving
Calories 205; protein 4 g; fat 13 g; carbs 23 g.
Photography by Joni Pypers
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Read This Story in Our 2024 Summer Outdoor & Travel Issue
Featuring Canadian Taekwondo Olympian, Skylar Park. Must-visit adventure destinations across Canada. Your best trail running season ever with FAQs and threshold training plans. How (and why) gravel biking can rule your summer. Essential preparation to stay injury-free during hikes. Zero-waste your hiking and camping trips like a pro. Treat yourself with a Rustic Strawberry Chocolate Tart or Dairy-Free Vanilla Ice Cream, and so much more.
