3 Ingredient Cashew Ice Cream Recipe (2024)

FAQs

What are the ingredients in so delicious cashew milk ice cream? ›

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.

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Health will vary from person to person, but if you're looking for a dairy-free, vegan, and refined-sugar-free recipe, this cashew ice cream recipe ticks off all those boxes! Ice cream made with cashews tends to be lower in saturated fat and calories than dairy-based ice cream.

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.

This is usually due to either not freezing fast enough, or too much water forming large ice crystals. When making ice cream, you want to use whole milk and cream, rather than 2% or skim milk, because it has more fat contributing to smaller ice crystals and a better/creamier texture.

This simple cashew cream is my favorite substitute for heavy cream in both sweet and savory recipes. For non-dairy whipped cream, I generally use full-fat coconut cream, but for every other time I need heavy cream in a recipe that I want to make dairy free, I use this cashew cream.

Just replace your xanthan gum with the same amount of corn starch.

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.

The common thickeners in non-dairy ice creams are guar gum, xanthan gum, acacia gum, carrageenan, and locust bean gum. These ingredients are added to enhance the texture of liquid to mimic the viscosity of a rich creamy ice cream. Guar, acacia, and xanthan gum can all be added to a recipe while cold.

If you are trying to replace cashews in a cream sauce, go for almonds. Need it to be nut-free? Go for coconut milk or silken tofu. If you are trying to add a crunch to a salad, go for sunflower seeds or macadamia nuts.

Why is my cashew cream grainy? ›

Grainy texture

This could be a sign of a few mistakes. Not enough soaking, not enough liquid in the cream, ingredients are too cold or you need a new blender soon. But before it gets to the latter, breathe. In most cases, you can solve this by running a blender a few seconds longer.

Cashew Cream: The Basics

The soaking water is discarded and the soaked cashews are blended with fresh water and a little salt. The resulting cream should be silky-smooth, with a creamy consistency akin to yogurt, and can be stored in the fridge for up to a week.

Ingredients. Filtered water, ground cashew nuts (3%), cane sugar, mineral (calcium) , emulsifier (sunflower lecithin), salt, natural flavour, mineral salt (sodium bicarbonate), vegetable gum (gellan), antioxidant (ascorbic acid), vitamins (B12, B2, B1), traces of almonds. All ingredients are of non-animal origin.

Filtered Water, Organic Cane Sugar, Organic Coconut Oil, Organic Tapioca Syrup, Organic Sunflower Oil, Rice Starch, Pea Protein, Sea Salt, Guar Gum, Natural Flavor, Vanilla Bean Specks, Locust Bean Gum, Vanilla Extract, Annatto Extract (For Color).

Filtered Water, Organic Cane Sugar, Pecans, Organic Tapioca Syrup, Organic Coconut Oil, Organic Sunflower Oil, Rice Starch, Pea Protein, Salt, Guar Gum, Organic Molasses, Natural Flavors, Organic Cocoa Butter, Apple Juice Concentrate (For Color), Sodium Citrate, Sugar, Pectin, Locust Bean Gum.