Super creamy, rich chocolate ice cream studded with crunchy almonds and fluffy mini marshmallows. This frozen dessert is dairy-free, plant-based made using cashews.
Author: Kathy Patalsky
ice cream maker
3cupscashewsraw, unsalted, soaked
2cupsnon-dairy milksomething high fat - soy, oat..
1/2cupmaple syrupor agave
Prep: Soak your cashews for at least four hours before starting on your recipe. I usually use about 2 1/2 - 3 cups of raw cashews. When soaked and drained, I get around 3 cups of cashews, more or less a few is totally fine. You also want to make sure your ice cream churn container is fully frozen overnight.
In a blender, blend the cashews (soaked, drained), milk, vanilla, syrup, cacao, salt. Blend until silky smooth.
Set up ice cream maker. Turn on. Pour the blended liquid into the maker.
Churn for 15-20 minutes, or until thickened.
While churning, toast the almonds. Warm a skillet over high heat. Add the almonds. Toast for 3-5 minutes, or until the outside shell starts to crunkle to a crisp state. Some browning is ok, but do not overcook and burn nuts. Remove from pan, chop. Set aside to cool before adding to ice cream.
While still churning, add in the toasted and chopped (and fully cooled) almonds and marshmallows. Turn off machine.
Transfer ice cream to a freezer-friendly container.
Chill for at least 10 minutes to firm up for soft-serve. Or chill longer - 20-30 minutes for scoopable texture. Store leftovers in the freezer. Note: Once fully frozen(and very firm) -- to unfreeze to a scoopable state - allow 20 minutes of defrost time.
toasting the almonds is optional, but brings out more flavor.