Vanilla Cashew Ice Cream Recipe
Ready In:24 hours
Serves: 8decrease servingsincrease servings
- 16 oz raw Cashews, soaked overnight
- 3 cup Almond Milk, chilled
- 2/3 cup Grade B Maple Syrup
- 1/3 cup Raisins, Unsulfured Golden Raisins
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Himalayan Pink Sea Salt
Direction:Place the cashews in a medium sized mixing bowl, and cover with filtered water. Refrigerate overnight.
Drain the water from the cashews, and place them in a food processor or high speed blender.
Pour the chilled almond milk and maple syrup over the cashews, and add the golden raisins, vanilla, and sea salt.
Puree the mixture until completely smooth, about 3 minutes.
Once the mixture is blended, pour into your ice cream maker and process for 20 minutes.
After 20 minutes the ice cream will be the consistency of soft serve, and can be served this way.
Transfer the ice cream to a freezer safe container, and keep frozen until serving.
Article source: http://www.primalpalate.com/paleo-recipe/vanilla-cashew-ice-cream/
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