Cake and Ice Cream Cashew Ice Cream
Take simple vegan, vanilla cashew ice cream and add some leftover cake for the best treat on a cone!
Servings: 4 servings
Equipment
- ice cream maker
- blender
- glass container for ice cream - freezer safe
Ingredients
- 1 ½ cups raw cashews
- water to cover cashews
- 1 cup non-dairy milk
- 1 teaspoon vanilla extract or one vanilla bean pod, seeds scraped
- ¼ cup maple syrup or agave
- pinch sea salt
Fold in:
- 1 cup leftover vegan cake crumbled or cubed - optional - plain vanilla is delicious too!
Instructions
- Prep: Soak cashews in enough water to fully cover them - for at least six hours for best results. I usually just start soaking the night before and make the next day. Or soak morning of - for on-demand ice cream after dinner. Also prep: Make sure your ice cream maker container is fully chilled! This should also take a good few hours or overnight.
- Drain and rinse soaked cashews.
- Add cashews, maple syrup, vanilla and non-dairy milk to a blender. Blend from low to high until smooth.
- Assemble and turn on ice cream maker. Pour the blended mixture into the maker. Cover with something to keep the cold in the maker. Churn for about ten minutes.
- Add the cake crumbles to the churned ice cream. You can add chunks or crumbles. Use a spoon to mix through if the ice cream is a bit too firm in the maker at this point. Fold together.
- Serve soft serve style right away! Or spoon into a glass container and chill until at a scoopable state. Store leftovers in the freezer and allow 20 minutes of thaw time before serving.
Notes
- nutritional info is for the basic vanilla ice cream without cake folded in.
Nutrition Estimate
Calories: 351kcal | Carbohydrates: 30g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Sodium: 37mg | Potassium: 448mg | Fiber: 2g | Sugar: 17g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 4mg