Ingredients
- 2-1/2 cups raw cashews, or dry-roasted macadamia nuts, or skinless Brazil nuts, or raw pecans
- 2 cups water
- 1/4 cup honey, or agave nectar, or corn syrup substitute (page 167), or simple syrup (page 172)
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 cup ice cubes, or frozen fruit of choice
Method
- In bowl of food processor or blender, combine raw nuts of choice, water, honey, pure vanilla extract, and sea salt; blend until smooth.
- Add ice cubes; blend until smooth.
- Pour preparation into 1-1/2-quart (6 cup) ice cream maker; freeze according to manufacturer's instructions.
Remove ice cream to storage container; freeze up to 1 month. Servings: about 4 cups. Prep Time: 25 minutes. Freezing Time: 30 minutes.
Remove from freezer 15 minutes prior to serving, so ice cream is easier to scoop.
Variation
Up to 1 cup of any berry or diced fruit can be folded in at the end of step 2. Blueberries make an excellent ice cream, as do peaches.
To use a seeded fruit such as raspberries: wash and drain fresh or frozen berries; place into saucepan set over medium heat; cook 8 minutes; pour the hot liquid through a fine mesh strainer or sieve as you add the liquid to the bowl of a food processor or blender, removing as many seeds as possible; proceed with recipe as stated.
Chocolate: add 1/2 cup soy-free vegan 100% pure cocoa powder during step 1; increase sweetener to 1/2 cup.
Vanilla: increase pure vanilla extract to 1 tablespoon.