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Dessert

Blackberry-Lemon Cashew Milk Ice Cream

This rich and creamy dessert is the dairy-free ice cream of your dreams.

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If you’re dairy-free, you know the milk replacement in a dairy-free ice cream is essential to its flavor and texture. Opting for an almond milk base allows for a natural base to allow the other flavors in your ice cream to come through. Coconut milk ice cream, on the other hand, is sweet and can be detected in the aftertaste. And our Blackberry-Lemon Cashew Milk Ice Cream features a wonderfully rich base that just might best both of these.

Cashew milk, as used in this recipe, gives your ice cream a rich, extra creamy taste. This dairy substitute is easy to make and boasts an abundance of nutrients in the form of healthy fats, vitamin B, and vitamin C.

Ready to make it? The first step of this recipe shouldn’t be ignored; soak your cashews. There’s no perfect number, but we suggest soaking for 4-24 hours in room-temperature water or for 15 minutes in hot water. Soaking cashews is the source of the creaminess, so take your time with it.

When it comes to adding sweetness, we’ve relied on honey. However, if you’re not a fan of honey, substitute it with agave, maple syrup, or medjool dates.

Don’t forget a good ice cream cone or bowl!

Blackberry-Lemon Cashew Milk Ice Cream

Servings
4
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

  • ¾ cup raw cashews, soaked in cold water for at least 4 hours
  • 1 tbsp arrowroot
  • ½ tsp lemon zest
  • 2 cups blackberries
  • ⅓ cup honey

Preparation

  1. Soak and drain cashews. Rinse, then add to a high-speed blender with 21/2 cups fresh water. Blend on high for 2 minutes, until smooth. 
  2. Add the cashew milk to a medium pot. Bring to a simmer over medium-high heat. Cover the pot, reduce the heat to low and simmer for 5 minutes. Dissolve the arrowroot in 1 tablespoon water; slowly drizzle into the cashew milk, whisking constantly. Simmer for 1 minute. Remove from heat, whisk in lemon zest. 
  3. Place the blackberries and honey in a high-speed blender. Blend on high for 30 seconds. Strain to remove seeds. 
  4. Whisk into cashew mixture and set aside until cool, then refrigerate until completely chilled, about 3 hours. 
  5. Churn the ice cream per the manufacturer’s instructions, 20 to 30 minutes. Serve immediately, or freeze in an airtight container for up to 3 weeks. 

Nutrition Information

  • Serving Size ⅙ of recipe
  • Calories 168
  • Carbohydrate Content 24 g
  • Fat Content 8 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 4 mg
  • Sugar Content 18 g