My kids love ice cream. What kid doesn’t? So in an effort to allow them to still enjoy one of their favorite treats I purchased an ice cream maker.
I’m not going to lie, I was terrified of it. In fact, it sat in our pantry for 7-months until I took it out of the box. I thought it was going to be impossible to make my own ice cream. And let alone, ice cream that was creamy, nutritious, AND delicious. But, to my surprise, it was simple to use and once I broke the ice, it revolutionized our dessert scene forever!
This recipe is perfectly sweet and subtly spiced. And with just ten ingredients it’s easy to make. Kid and husband approved, this ice cream will knock your socks off. Here’s what I use and the nutrient breakdown:
1 1/2 cups raw cashews (boiled for 15 minutes, soaked overnight or for at least 6-8 hours)
1 cup full fat, unsweetened coconut milk
3 Tbsp olive oil
3/4 cup pumpkin purée
1/4 cup maple syrup
1/3 cup coconut sugar
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
- Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well or for at least 4-6 hours before blending. Alternatively, soak in boiling water for 15-minutes.
- Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth – about 3-4 minutes, using the “liquify” or “purée” setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.
- Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled – about 45 minutes. It should resemble a thick soft serve.
- Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
- Take out of the freezer and thaw for 30-40 minutes.