by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Calories: 176kcal Author: Anne Carter
– Mixing Bowl – Whisk – Measuring Cups – Ice Cream Maker optional – Freezer-Safe Container
– 2 cups cashews – 2 cups oat milk – 1/2 cup maple syrup – 1 tsp vanilla extract
1. Soak cashews in boiling water for at least an hour. Then, drain the water. 2. In a blender, combine soaked cashews with half of the oat milk. Blend until smooth.
3. Add the remaining oat milk, maple syrup, and vanilla extract to the blender. Blend again until everything is frothy and smooth. 4. Pour the mixture into an ice cream maker and churn until it reaches a soft ice cream consistency.
5. Transfer the churned ice cream into a freezer-friendly container and store it in the freezer for about an hour to firm up. 6. When ready to serve, let the ice cream sit at room temperature for 10 minutes before scooping out and enjoying your creamy homemade treat!