I have this thing for cashews.
Cashew milk, cashews for a snack, cashew flavored ‘ice cream’.
Almonds used to be my go-to for a quick snack but I had this love affair with cashews and it was game over. I’m more into the flavor, I feel like almonds are a bit stronger and even with the nut milk, cashew milk has this easier taste.
NOT bashing almonds – still love them!!!
Anyway, dairy free ice cream is all the rage. I recently deleted dairy from my diet because I have always had horrible allergies, read The Moon Juice Cookbook (strongly STRONGLY recommend), and was desperate for a fix. I knew changing your diet could help with allergies and how your body feels but I had no idea how drastically it could help.
And I mean DRASTIC.
After completely cutting out dairy I haven’t been as ‘stuffy’ or filled with all of those allergy feelings, I haven’t felt as bloated and my body just feels a million times better all around.
Plus it was super easy. Dairy replacements are everywhere these days and luckily, I really like them. Others (BA), not so much. But I had zero issues switching from a dairy to non-dairy diet.
What about you guys? Have you tried/did you like/are you still doing it? I’m always looking for new ways to spice things up in the kitchen with keeping it low key on the ingredients. Let a girl know!
Okay to the point of this post, DAIRY-FREE CASHEW ICE CREAM.
It’s actually creamy – I promise! The frozen banana gives it this ice creamy texture that I die over.
You put the ingredients in a blender, blend and eat. That’s it. It’s literally SO EASY. It took me five minutes, tops? But, I do soak my cashews for about 4 hours before. They have enzyme inhibitors on them which makes them hard to digest, so soaking them is best. I do this before I make nut butters or milk as well.
It isn’t necessary for the ice cream, you can totally do it without soaking them, I just suggest it.
I only soak them for about four-six hours because soaking them overnight, as I have before, can push them past there soaking time limit. Yes, a time limit. When I soaked my cashews overnight once they became super bitter. And well, eh, not so good. Trust me.
WHAT YOU NEED:
+ 2 handfuls or so of raw cashews
+ 2 spoonfuls of cashew butter (or almond butter)
+ cashew or almond milk (about 1/2 to 1 cup, depending on the texture you prefer)
+ spoonful of vanilla extract
+ 1 frozen banana
+ chia seeds (if wanted) (I do about 2 spoonfuls)
Best part, there are MAJOR benefit in this ice cream. Yup, uh-huh you heard that right. Benefits!
Cashews are loaded with vitamins and antioxidants. Bananas are loaded with potassium – which you need for a healthy balance of fluids (it plays a strong role next to sodium). Chia seeds are amazing. They are super high in omega-3’s, plus they are a great source of protein and fiber.
Talk about an ice cream, huh?
LET’S DO IT.
+ Soak your cashews for about 4-6 hours IF WANTED.
+ Place all of the ingredients into a blender or bullet.
+ BLEND. During the middle of the blending process stop and add a handful of ice.
How simple and good is that? I mean, I’d eat it for my nightly sweet tooth craving every single night. Right!?
The frozen banana really gives the ice cream that creamy texture and I highly recommend that you do use it frozen over not. I place a bunch of bananas cut in half into a huge ziplock baggie and keep them in my freezer – smoothie game changer!
Super quick, super easy, super yummy. Let me know if you have made it or if you like it! MUAH.
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