It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats.
This ice cream has been our treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions. And thus, a lot of ice cream. It’s not a bad problem to have.
This recipe is a 2-parter, you can stop at the ice cream, or go a step further and make it into a milkshake. Instead of our regular coconut base, we did a nutty version using raw cashews, peanut butter and Almond Breeze. The bourbon adds a nice rich flavor that doesn’t actually taste boozy (although you could add more bourbon to your milkshake if you want). If alcohol isn’t your thing, we found that a bit of apple cider vinegar created a similar balanced flavor.
This one is a little equipment heavy, as you need a vitamix-type-blender and also an ice cream maker. (I have to be honest, I’m not into extra gadgets but we get tons of use out of both of these items). And while this recipe might not be light on the calories, it is light on the number of ingredients. So if you have all of the above, this will be a snap to make and a fun summer treat!
- 2 cups raw cashews, soaked overnight
- 1 3/4 cups Original Almond Breeze Almond Milk
- 1/4 cup peanut butter
- 3/4 cup cane sugar
- 2-3 tablespoons bourbon (or 2 T apple cider vinegar)
- 2 scoops of ice cream
- chocolate sauce (store bought)
- 1/2-1 cup Original Almond Breeze Almond Milk
- optional - a shot of bourbon if you want a spiked drink
- Drain your soaked cashews and rinse them. In a highspeed blender (a vitamix or similar), blend the cashews, almond milk, peanut butter, cane sugar and bourbon until fully pureed. If necessary to get your blade turning, add up to 1/4 cup more almond milk.
- Churn in an ice cream maker, following the manufactures directions.
- Once it's done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
- Scoop ice cream into glasses, add chocolate sauce and more almond milk. Use a spoon to stir until it's creamy. (or blend your milkshake in a blender if you want).
Ice cream will harden overnight in the freezer, allow to thaw for 20 or so minutes at room temp and it'll be deliciously creamy again.
I have this ice cream maker.
Half pint milk bottles from here.
Ice cream recipe loosely inspired by veganbaking.net