3 Ingredient Cashew Ice Cream Recipe (2024)

FAQs

What is cashew ice cream made of? ›

As it turns out, finely processed cashew butter acts as a fat and stabilizer when blended with non-dairy milk. When this combination is churned and frozen, you get a rich and creamy frozen treat. Make no mistake — the flavor is decidedly nut-forward, although the maple syrup gives it a caramel sweetness.

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.

But what about cooking with this ersatz dairy? It turns out that you need to take care in how viscous you make the cashew cream. While true cream gets thinner and more fluid when you heat it because the tiny fat globules that make up more than 35 percent of its bulk melt, cashew cream gets thicker.

Pour cashew milk into a medium-sized pot and bring it to a boil over medium-high heat, whisking it occasionally. Once it comes to a boil, just let it simmer for 10-20 seconds and remove it from the heat. It will have thickened considerably.

It will keep in a covered container in the refrigerator for 5-6 days, or you can freeze it! I often make a big batch and then freeze some for later. Freeze in a freezer friendly container for up to 6 months.

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.

Pints made with milk from almond, soy, cashew, or other nuts tend to be lower in saturated fat and calories than those made with coconut cream or milk. Keep in mind that the nutritional content will depend on the flavor and what ingredients have been added.

If stored in an airtight container in the refrigerator, cashew cream can typically last for about 4 to 7 days. Over time, it might thicken slightly, but you can often thin it out with a bit of water and give it a good stir before using.

Cashew milk in particular is loved for its thick and creamy texture, as well as how easily it can be made at home. If you have tried doing just that, however, and found that your cashew milk is clumpy or grainy instead of smooth and silky, it may be because you need a more powerful blender.

Is cashew cream healthier than heavy cream? ›

Cashew Cream

“Cashews are a rich source of minerals, like magnesium, copper and zinc, plus plant-based protein and healthy fat, making them an excellent substitute for heavy cream from both a nutritional and culinary perspective,” she notes. Cashews are also linked to some health benefits.

Frozen bananas will help you achieve the thick texture of ice cream in your blender. If you have an ice cream maker, you can use the freezing and churning process to create a thick vegan ice cream without the need for frozen bananas. This process often uses cashews that have been soaked overnight in water instead.

Cashew cream is not the same as cashew milk, since the ratio of cashews to water is much higher. You can use cashew cream to make cashew milk, however, by diluting it in water. To make cashew milk from cashew cream, combine 2 tablespoons of cashew cream in 3/4 cup water and stir well.

While cashews make creamy milk, they unexpectedly frothed second best to the almond creamer. We still got a decent amount of froth, but it was a thinner layer on the coffee and didn't last as long as the fluffy foam from the almond creamer.

Pints made with almond, soy, cashew or other nut milks tend to be lower in saturated fat and calories than those made with coconut cream or milk. While great for creating creamy frozen treats, coconut's high saturated fat count may elevate harmful LDL cholesterol levels, increasing risk for heart disease.

From a nutrition standpoint it is a high-calorie and high-fat food, just like dairy cream. But most of the fat in cashew cream is the heart-healthier unsaturated type, and dairy cream is a significant source of saturated fat.

It's a lot more neutral tasting than coconut milk, and I think it comes closer to replicating real dairy or cream than silken tofu does. Cashew cream can feel like a bit of a project if you've never tried it before. Truthfully, though, it's a 3-4 ingredient recipe that takes very little time or effort.