This recipe makes a very creamy textured ice cream that is guaranteed to please anyone!
1 can coconut milk (or use 3 cups soy milk instead and omit the 1 cup water)
1 cup water
½ cup raw cashew nuts
½ cup pitted dates
½ cup honey (⅔ cup sugar may be used in place of the dates and honey)
2 teaspoons vanilla
½ teaspoon salt
½ teaspoon guar gum or xanthan gum (optional)
1 tray ice cubes
water as needed to make 5 cups total mixture
Place all ingredients in blender and blend until very smooth, about 2 minutes, adding water, if needed, to make 5 cups total mixture. Pour into cake pan 1″ deep or into ice cube trays and freeze overnight. When ready to serve, or about 1 hour before, remove from freezer, cut in squares if needed, or pop them out of the ice cube trays into a blender. Blend again, adding milk if needed.
Makes 6 cups