I love ice cream – I mean who doesn’t? One of the reasons I absolutely love visiting Italy…. Thick, creamy, milky ice-cream always leaves my tummy a bit funny so I was really interested to hear that there recipes for ice creams existed that didn’t use dairy or soy. When I read that you could make ice cream from cashew nuts I thought that there was no way this could be true – and absolutely no way that it would taste like ice cream. Come on, I like cashew nuts as much as the next person (usually toasted on a salad or stir-fry) but this had to be tasted to be believed…. A few months ago I discovered a brand called Booja-Booja, who not only make the most amazing chocolate truffles they also make a cashew based ice cream. Knowing just how delicious the amazing truffles are I decided I was brave enough to give the ice cream a try. My taste-buds could hardly believe what had hit them – WOW! A smooth tasting creamy chocolatey pot of deliciousness! Now if they would only divulge the recipe…
Anyway, I was so desperate to recreate this recipe that last Sunday when I was a bit bored and subsequently entertaining myself by faffing around on the internet I found myself whipping out my credit card to buy a Kenwood Ice cream maker from Amazon. It arrived in the post by Thursday and a few google searches later I had found myself many recipes to pick from. None of them looked quite right so a few substitutes here and there and Cucina Ceri’s very own Gelateria was born.
I only made quite a small pot as I wasn’t sure how this would turn out – Next time I’d definitely double the quantities…. Anyway here is my recipe.
Ingredients (makes about 300mls)
- 1/2 cup organic cashew nuts
- 1/2 cup filtered water
- 1/2 cup Kara coconut milk
- 2 Tablespoons Sweet Freedom or raw honey
- 1 Tablespoon of raw cacao powder
- Soak the cashews overnight in the water
- Blend the cashews with the water, until the mixture is smooth. (I used a hand blender with it’s plastic measuring jug and was actually very impressed with the texture of the mix!)
- Blend in the coconut milk, and once incorporated blend in the honey and cacao powder
- Pour into ice cream maker and follow instructions. Once ice cream is churned transfer into tupperware to store in the freezer
- Remove from freezer around 30 minutes before serving, so it should be fairly soft scoop.
Notes on ingredients/method
- Last week I discovered a new brand of coconut milk which is sold in large cartons – Kara Coconut Milk . I used this in the recipe but I’m sure normal coconut milk would work too, but perhaps be richer tasting? Kara is thinned down with water, and has added calcium so it’s more like the consistency of dairy milk you would use in tea or cereal. It doesn’t have a strong coconut taste.
- It’s def worth going organic for the better taste and consistency of the cashew nuts.
- I used Sweet Freedom as a sweetner but next time I’ll try honey as I think the taste would be superior.
- My ice cream maker is one of those that you put the bowl in the freezer overnight and then it churns in 30-40 minutes outside of the freezer. The bowl only just fits in my freezer which was a bit hairy!
- If you don’t have an ice cream maker then there is another method of putting the mixture in the freezer in a tub and taking it out every few hours to continuously break-up the mixture.
I can’t wait to experiment with more flavours…..