Raw Nut Milk Ice Cream
If you know how to make nut milks in the blender, and want real ice cream made from them, this is the best recipe!
For vanilla flavor: Scrape seeds from 1 vanilla bean or 3 teaspoons real vanilla extract into the cashew mixture.
For berry flavor: Use 1 teaspoon real vanilla extract and mix in 1 cup crushed frozen berries (such as raspberries, blueberries, blackberries, or strawberries) at the end of churning.
For chocolate flavor: Blend 3/4 cup melted organic chocolate chips and 1 teaspoon vanilla extract into cashew mixture.
For burnt almond fudge flavor: Blend 3/4 cup melted organic chocolate chips, 2 teaspoons almond extract, and 1 teaspoon vanilla extract with cashew mixture. Add 1/2 cup toasted chopped almonds at the end of churning.
For carob mint flavor: Add 1/4 cup raw carob powder, 1 teaspoon almond extract, and 1/2 teaspoon mint extract to the cashew mixture before blending.
For caramel praline pecan flavor: Switch out 1/2 of the almond milk for walnut milk; replace honey with sucanat or other brown sugar. Scrape and add in the seeds from 1 vanilla bean. Melt together 3/4 cup sucanat, 1/4 cup butter, 2 tablespoons honey, and 2 tablespoons water in a saucepan over medium heat; boil for 2 minutes. Stir in 3/4 cup chopped pecans. Cool and add to ice cream at the end of churning.