Since reviewing their products, I’ve been dreaming about Blue Mountain Organics’ cashew based ice creams. They are so creamy and flavorful. Such a healthy summer treat. So last week, I finally got around to making my own cashew based ice cream. I’m quite used to making coconut milk based ice creams, so I wasn’t sure how this was going to turn out. But it did, and deliciously so. What we have here is a raw, vegan, dairy free, cane-sugar free, chocolate ice cream that’s so creamy it feels like velvet in your mouth. It goes without saying that my chocoholic husband proclaimed this as his new favorite dessert. Good, because it’s super easy to make and super good for you. Knock yourself out my dear.
Ingredients:
-2 cups cashews (soaked for up to 6 hours)
-2 tablespoons coconut oil
-1/4 cup raw cacao (or more for you chocoholics)
-1/3 cup grade B maple syrup (or to your sweetness, you could also add in a few drops of liquid stevia if you’re a super sweet tooth)
-1 tablespoon vanilla
-1/4 cup dates (about 4) seeded and soaked in 1 cup filtered water for at least 2 hours (I soak mine for 4)
-1 cup date water + 1/2 cup filtered water
-1/4 teaspoon coffee flavor
-1 teaspoon cinnamon
-Dash of cayenne (optional)
-Dash of cayenne (optional)
How To:
1. To a blender add drained cashews, coconut oil, cacao, maple syrup, vanilla, dates with date water plus an extra 1/2 cup water, coffee flavor, and cinnamon. Blend until incorporated (if mixture gets warm from blending, wait until it has cooled before adding it to ice cream maker).
2. Add to ice cream maker and churn until thick.
3. Transfer to glass container and store in freezer for at least four hours.
4. Remove from freezer 20 minutes before serving.
Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.
2. Add to ice cream maker and churn until thick.
3. Transfer to glass container and store in freezer for at least four hours.
4. Remove from freezer 20 minutes before serving.
Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday,
Looks lush Amber!
I would make some but my lovely daughter doesn’t care for the texture of cashew based creams 🙁 That said it would all be for me wouldn’t it!
Oh wow, that’s interesting. I have found that people are very particular about textures. The creamier the the better for me though. 🙂
Oh my goodness Amber!
I bet this is so delicious – the maple syrup and the dates must be divine! Do you use the coconut oil to help the cashews harden a little?
I’d love to make a cashew based ice cream – I’ve had them at raw food restaurants, but never made them either. I really wish my ice cream canister was in the freezer 🙂
Hi Maggie,
It is super delicious. You should totally try a cashew based ice cream. I really think you’ll love it. My husband prefers the texture over coconut milk based.
So my thought with the coconut oil was to: (1) impart a little flavor, and (2) for the nutrition factor. The cashews harden up pretty well on their own and I’m sure this recipe would be fine with no coconut oil at all. 🙂
XO,
–Am
oh Amber, you’ve done it again! this sounds fantastic! i’ll take 2 scoops please! 🙂 it looks so creamy and wonderful! i hope your week is off to a great start!
Thanks sweet Caralyn.
This looks so amazingly good Amber! I have been craving ice cream this whole summer and a vegan friendly would be super! Have a beautiful day.
would love to add some of your pages to my pin interest page, please add a button!!!!! 🙂 love your site
Hi There Kellcia,
Thanks! I know…I’m so behind with the Pinterest. So I am in the process of moving over to WordPress and will have all the updated, cool kid buttons very soon. 🙂
I have do have a Pinterest account, however. Here it is if you’re interested:
http://pinterest.com/amberattta/
This looks so luscious and creamy! I have never made ice cream with cashew cream–this is so creative. Now that it has reached triple digits in my town I need a good ice cream recipe. I look forward to trying this!
Thanks Lauren.
I hear ya with the triple digits. I was like 106 last week. Melt. All we wanted were smoothies and ice cream. 🙂 Hope you’re staying cool.
I have yet to try cashews as the base for my dairy free ice creams. I really need to do that. This looks incredibly creamy, cold and delicious!
Oh man, this looks so amazing. I am a huge fan of dark chocolate, and I love that this uses cashews for a change. I’m def planning to try this once I invest in an ice cream maker! 🙂
Super post. Isn’t it a great idea to collect lunch recipes in the Recipe Box linky party? My link was the bacon and scrambled egg rolls. Have a lovely week.
I’m crazy about cashew based ice creams and I sure love anything with chocolate in it 🙂 This ice cream is right up my alley and I could totally go for a huge bowl of this decadent dessert right now.
Hey Laura,
I thought this might catch your eye. 🙂
this looks amazing! the texture is PERFECT. you must have one hell of a blender!!!
the blue mountain brand IS delicious. but i bet this one is just as good. 🙂
Hi FG,
Thanks! Vitamix baby. Love it. I think any blender would work though. If you soak cashews, they blend really nice. And I have to say, my version tastes a lot like Blue Mountain’s. Slurp.
OMG that looks so devinely exotic! Icecreams are my fav. Thank you so much for sharing this new one.
I love how you look at products and recipes and re-create them! I want this for breakfast, Amber! Beautiful rich and creamy ice cream!
xo,
Shirley
What a great ice cream
I’ve made a frozen strawberry-pie a few months ago and used cashews in the same way. We love it, so I have no doubt that this ice cream tastes great
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
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look very delicious, love it.
Hi Amber ~ This looks and sounds heavenly and I will for sure make once I get an ice cream maker (I know, it’s hard to believe I don’t have one). Since you make ice creams all the time, can you suggest a good quality ice cream maker? Is the one you use still available. I don’t even know what to look for when searching for a good one—besides size. I know I don’t need anything too large since we’re only two people in our household.
Also, it is inferred in the instructions that the cashews are soaked but there is no mention of how long (?). Would an hr. be enough time or should it be more? Thanks so much for ALL your great recipes!—and your time perfecting them. 🙂
Hi Dana,
Thanks for your questions. And thank you for noticing my omission about the cashews. I’ve updated the post with cashew soaking time, as well as the ice cream maker I use (information found in the notes section).
Thanks again and let me know how it turns out for you. Have a great weekend.
Be Well,
–Amber
Perfect!—and thank you!!! 🙂
Hi there, any tips on making this without an icecream maker? Looks delish! Thanks 🙂
My friend, Ricki Heller: http://www.rickiheller.com/ has a great technique for making ice cream without an ice cream maker! Check out her site.