In honor of the first day of summer (yesterday), I’m posting this recipe which the girls and I enjoyed for our mid-morning snack a few days ago. Believe it or not, it is chock full of nutrition, so I think it qualifies as a healthy snack!
2 cups cashew milk or cream (I used milk, so it turned out more ‘icey’ than the creamy Cashew Ice Cream In A Bag recipe, but still delicious!)
1 chunk cacao butter (equal to about 1/3 cup-see photo)
1/2 cup honey
1/4 teaspoon cinnamon
1/2 vanilla bean pod, scraped OR 1 teaspoon vanilla extract
1 cup frozen or fresh cherries
cacao nibs to sprinkle on top
Combine cashew milk and cacao butter in double broiler on low-med. heat, stirring frequently.
When butter is melted, remove from heat.
Shortcut; you could also melt the cacao butter in the microwave and then add to the cashew milk. Just make sure the cashew milk is at room temp or warm so that the cacao butter and cashew milk combine properly.
Transfer cashew milk and cacao butter mixture to blender.
Add cherries, honey, and cinnamon.
Blend on high for a few minutes until well combined.
Allow to cool to at least room temp.
Transfer to a freezer-friendly container, cover tightly with a well-sealed lid, and place in freezer. (Or if you’re a lucky duck, transfer mixture to an ice cream maker).
Stir every 20 minutes for the first two hours. (I actually only stirred mine twice-it’s easy to forget about it)
Ice cream should be ready within 4 hours, but I like to freeze mine for a good 8 hours or overnight so that it’s very firm.
Sprinkle with cacao nibs or chocolate chips just after serving.
- How To Make Cashew Ice Cream In A Bag (chicorganicmama.com)
- Cashew Milk (cookieandkate.com)
- The Truth About Cashews (stevensewellblog.wordpress.com)