26 Nov Dairy-Free Cashew Butter Ice Cream Recipe
Just because we don’t eat dairy does not mean we can’t eat ice cream. This dairy-free Cashew butter ice cream is the perfect dairy cream ice cream. This cashew butter ice cream is smooth, creamy, and oh so delicious.
Dairy-Free Ice Cream Is Not Creamy
Every ice cream must have the correct proportion of fat so it can freeze into a scoopable, smooth, pliable ice cream. The trouble with dairy-free ice cream is doesn’t contain egg and cream. These are the main ingredients responsible for the ice cream’s creamy smooth texture.
Most vegan or dairy-free ice creams usually use coconut to provide the right ratio of fat, creating creamy ice cream. Furthermore, coconut milk is used to add flavor to the ice cream.
However, this ice cream recipe uses cashew butter. You can use any non-dairy milk to make this ice cream and end up with a rich and creamy ice cream.
Why Cashew Butter Instead Of Cashew Cream?
Cashew cream is such a versatile ingredient. It helps to create many vegan versions of desserts like tiramisu, custard fillings, and even ice cream.
If you use cashew cream to make ice cream and churn it in an ice cream maker, it will resemble a thick custard once it doubles in volume. However, while it’s in the freezer, it will revert to a hard, icy, crumbly ice cream.
On the other hand, cashew butter yields completely different results. Since cashew butter is processed into a fine paste, it serves as the fat component of the ice cream and stabilizes dairy-free ice cream. When churned in an ice cream mixer, you will receive the perfect creamy, delicious ice cream that will rival any ice cream made with dairy.
Can I Another Nut Butter?
Of course, you can. From peanut butter to almond butter, to pistachio butter, and even seed butter like sunflower seed can be used to make this ice cream.
Though, a different nut butter may yeild slightly different results. It will be a close second to this Cashew butter ice cream. Whether you use nut or seed butter you use to make this ice cream, it is finely processed.
How To Make Cashew Butter Ice Cream Without An Ice Cream Machine
This cashew butter ice cream is so versatile and easy to make. You don’t even need an ice cream maker to get the job done. Simply blend the cashew butter ingredients in a blender and your the cashew butter ice cream into an airtight freezer-safe container.
Since this ice cream is not churned in an ice cream maker, you will have to stir the cashew butter ice cream every 30 minutes for the first couple of hours. This ensures you get creamy ice cream by preventing ice crystals from developing. Once the ice cream is almost set, and freeze it for 1-2 hours.
Dairy-Free Cashew Butter Ice Cream Recipe
Equipment
- Large mixing bowl
- Measuring spoon
Ingredients
- 1 cup vanilla cashew milk
- ½ cup vanilla oat milk
- 1 cup cashew butter
- 1 tbsp vanilla bean paste
- 1 tsp sea salt
Instructions
- Place the cashew milk, oat milk, cashew, butter, vanilla bean paste, and sea salt into a blender and blend until it is smooth.
- Churn the cashew butter chocolate ice cream in an ice cream machine, according to the manufacturer's instructions.
- Transfer the cashew butter chocolate ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.
Notes
- Make sure all Cashew milk and oat milk are super cold before you add them to the blender. Cold ingredients will allow you to churn the ice cream in an ice machine right away.
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