April 20th, 2024
Recipes
Cashew Ganache Cluster Non-Dairy Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
The best and creamiest non-dairy cashew ice cream recipe loaded with crunchy-soft clusters of cashew and chocolate ganache in every bite.
How To MakeDiet Type: Plant-based
Shopping List
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For the Base
- 2 cups coconut cream (Note 1)
- 1/2 cup + 2 tablespoons maple syrup
- 1/2 cup + 2 tablespoons cane sugar (or coconut sugar)
- 1/2 cup roasted cashew butter (or 1 cup roasted cashews)
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (Note 2)
- pinch sea salt For the Cashew Ganache
- 1 cup roasted salted cashews
- 1 cup chocolate chips
- 1/2 cup almond milk
- 2 tablespoons cane sugar
- 1/4 teaspoon salt
Instructions
- Step 1: Let's start with the base. Combine the sugar, agave, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
- Step 2: Remove from the heat and place in a high powered blender. Add the coconut cream and cashew butter. Blend on high power until very, very smooth.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 4: Time to make the ganache! Combine the milk and sugar in a saucepan over medium-high heat. Bring to a simmer and turn off the heat. Add the chocolate chips and salt. Stir until the chocolate is shiny and has completely melted, about 2 minutes.
- Step 5: Line a small baking sheet with parchment paper and spread the nuts over the parchment, so that they are close together but not overlapping. Pour the ganache over the nuts. Freeze for 2 hours, or until firm.
- Step 6: After chilling the ice cream and ganache, stir the vanilla extract into the ice cream base. Add the ice cream to an ice cream maker to churn for 45 minutes.
- Step 7: Scoop the soft ice cream into pints, alternating with chopped dollops of the ganache and ice cream. Freeze until firm. Note: Any extra cashew ganache can be frozen for snacking.
- Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.
Recipe Notes
Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy. Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.
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Cashew Ganache Cluster Non-Dairy Ice Cream
PT1H 2 cups coconut cream (Note 1) 1/2 cup + 2 tablespoons maple syrup 1/2 cup + 2 tablespoons cane sugar (or coconut sugar) 1/2 cup roasted cashew butter (or 1 cup roasted cashews) 1 teaspoon vanilla extract 1/2 teaspoon xanthan gum (Note 2) pinch sea salt 1 cup roasted salted cashews 1 cup chocolate chips 1/2 cup almond milk 2 tablespoons cane sugar 1/4 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
