Makes 2-3 cups
Note that the plant based condensed milk used in this recipe contains oat flour, so this recipe is not gluten free.
Nestle does say the product ‘May Contain Milk’. Please avoid this if you have a diagnosed milk allergy. For most who avoid milk for intolerances, this should be suitable, but I don’t know your individual circumstances and can’t give personal advice.
This is low salicylate.
Cashews are used, so a small portion of this ice-cream will be low amine, but amine will increase as larger portions are eaten in one sitting.
- 1 cup raw, unsalted cashews
- water for soaking
- 1 x 370ml Nestle plant condensed milk
- 1/2 cup pure Maple syrup
- 1 sliced and scraped vanilla bean pod
- 1/4 tsp salt
- Place the cashews in a bowl and cover with water
- Let them soak overnight, or for at least 8 hours, until quite soft
- Discard the water and wash the cashews
- Place them in a blender/vitamiser with the plant condensed milk, maple syrup, vanilla bean scrapings and salt
- Blend for about 3 minutes, until smooth
- Pour the mixture into a freezer proof bowl and freeze for at least 6 hours before serving.,
- The plant condensed milk stopped the unchurned ice-cream from turning icy.
- The texture is sticky, smooth and creamy and was still this way one week later
- Warm an icecream scoop in hot water to help scoop the ice-cream into a bowl