Cashew Ice Cream
A rich and creamy ice cream with a rounded cashew flavor, gentle vanilla notes and balanced sweetness.
- Prep
- 45 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€
Prepare the base
Add the whole milk, heavy cream and granulated sugar to a small saucepan. Warm over medium-low heat, whisking, until the sugar is fully dissolved; do not let the mixture boil.
Remove from the heat and whisk in the 100% cashew paste, vanilla extract and fine salt until homogeneous.
Transfer the mixture to a blender and blend until smooth and fully emulsified, then leave to cool completely.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Stir the cashew paste thoroughly before measuring if its natural oil has separated.
- Keep the vanilla restrained so the mild cashew flavor remains clear after freezing.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 218 | 1,064 |
| Protein (g) | 4.8 | 23.4 |
| Carbs (g) | 18 | 87.9 |
| Fat (g) | 14 | 68.3 |