This recipe makes a very creamy, non-dairy, and textured ice cream that is guaranteed to please anyone! No eggs! Oil-free!
Ingredients:
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 of ice cubes
water as needed to make 5 cups total mixture
Directions:
Place all ingredients in a blender and blend until very smooth, about 2 minutes, adding water as needed to reach a total of 5 cups.
Pour into a cake pan 1″ deep or into ice cube trays, then freeze overnight.
When ready to serve, or about 1 hour before, remove from freezer, cut into squares if needed, or pop them out of the ice cube trays into a blender. Blend again, adding milk if needed.
Makes 6 cups