So Summer is officially over according to my calendar but the warm weather is still hanging around in Brissie so I thought I’d take the opportunity to churn out a bit of ice cream before the cold sets in. I have eaten my fair share of Haagen Das pints in my time but the texture of this ice cream is definitely one of my favourites. The cashews add an awesome creaminess and honey & macadamias are what dreams are made of people. Imagine unicorns frolicking on your tongue…. It’s pretty much the same, without the heavy hoofs.
I am yet to create a homemade ice cream that doesn’t set rock solid if left the freezer so you will need to let this one stand out of the freezer for about 15mins before serving if you do leave it in there too long otherwise you will be forced to eat it with a snow pick. Not even joking.
1 1/2 cups soaked raw cashews
2 cups coconut milk
1 tsp vanilla powder (or extract)
2 tbs honey (Or maple syrup/coconut nectar)
1 cup chopped, roasted macadamias (you can use raw if you prefer)
2 tbs Gelatin (hydrolysate) (you can use the code GBD599 to get $10 off your order on iherb)
Once your cashews have soaked for a few hours, drain them and add everything except the macadamia to your food processor or high speed blender and blend baby blend until it’s nice, smooth & lumpless. Pour it into an ice cream maker & let that bad boy work its magic. Add the macadamias when the churning is almost done. If you don’t have an ice cream maker you can just pour it into a container, stir through the macadamias and freeze it until it’s solid enough to scoop. Doneski. Go forth & churn.1
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