Cinnamon & Pecan Dairy Free Ice-Cream
November 19, 2013 | Serves 6
- 2 Cups of Cashews, Soaked Overnight (300g)
- 1 Cup of Almond Milk, Unsweetened (250ml)
- 1/2 Cup of Water (125ml)
- 1/2 Cup of Maple Syrup (125ml)
- 1 Teaspoon of Cinnamon
- 1/2 Cup of Pecans (75g)
After tasting a few different kinds of amazing dairy-free, vegan ice creams I couldn’t wait to make up my own version. A lot of recipes use all water but I’ve opted for mostly almond milk. This makes it so smooth and creamy, you’d never know there wasn’t actually any dairy in there! With this particular flavour, the pecans give it a nice bit of crunch while the cinnamon adds a wintery warmth which is perfect for the christmasy season. Although it seems like there is a lot of waiting around with the soaking and freezing, it’s actually such a quick and easy recipe if you time it right. Soak your cashews overnight and whip up the mixture in the morning, pop it in the freezer before going about your day and it’s perfect for dessert that evening.
Start off by covering your cashews in water and soaking for 8-10 hours, it’s best to do this the night before so you’re not watching the clock! When they’re ready drain them completely.
Add the cashews, almond milk, water and maple syrup to your food processor/blender and blend until completely smooth. In my Vitamix it only took about 20 seconds but if you have a less powerful blender then keep on blending.
Next, add the cinnamon and pulse until it has mixed in evenly. Taste it to see whether you’d like to add more, being obsessed with all things cinnamon, I added an extra teaspoon. When it’s all blended it should have gorgeous speckles running through it.
Pour the mixture into your container and then give the pecans a rough chop and pour them in on top. Stir them around so that they’re spread evenly throughout the ice cream.
Freeze for about 5 hours and or until set and enjoy!