Silky Vegan Cashew Ice Cream No Maker
Ingredients
- 1 cup raw cashews
- 1 cup water
- 1 cup coconut cream
- 1 cup granulated sugar
- 1/4 cup water
- 2/3 cup cacao butter
- 1/4 cup coconut oil
- 1/2 cup cashew butter
- 1/4 cup coconut sugar
- 1 tsp salt
Preparation
Soak the cashews overnight, then drain and rinse them. Set aside.
Boil 1/4 cup water, then reduce to simmer. Add granulated sugar and stir until dissolved over heat. Reduce heat to low.
Add coconut oil, cacao butter, and cashew butter. Whisk until cacao butter has melted.
Add all ingredients to a blender and blend until smooth.
Cover and refrigerate for an hour. Remove and whisk well.
Refrigerate for another hour. Remove and whisk well.
Refrigerate overnight for a soft serve consistency or freeze for a frozen consistency.
