Dairy-Free Cashew Butter Ice Cream Recipe
Looking for a dairy-free ice cream that's creamy and delicious? Look no further! This cashew butter ice cream is better than any other ice cream you've ever tasted!
- 1 cup vanilla cashew milk
- ½ cup vanilla oat milk
- 1 cup cashew butter
- 1 tbsp vanilla bean paste
- 1 tsp sea salt
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.
- 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.
Serving: 148gCalories: 481kcalCarbohydrates: 42.93gProtein: 3.57gFat: 32.97gSaturated Fat: 20.76gPolyunsaturated Fat: 1.23gMonounsaturated Fat: 8.59gTrans Fat: 1.24gCholesterol: 88mgSodium: 721mgPotassium: 228mgFiber: 1.3gSugar: 35.2gVitamin A: 997IUVitamin C: 0.1mgCalcium: 99mgIron: 1.13mg