Sour Cherry And Vanilla No Churn Cashew Ice Cream

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Sour Cherry and Vanilla Ice Cream

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

If you’re looking for a foolproof, whole food, plant-based ice cream recipe that tastes like pure summer, please try my sour cherry and vanilla ice cream! No ice cream machine needed.

Ingredients

Vanilla Cashew Ice Cream Base

• 200g raw cashews
• 200ml Sproud milk
• 2-4 tbsp maple syrup
• ½ a vanilla pod or ½ tsp vanilla extract
• Optional topping: tahini

Sour Cherry Compote

• 450g frozen cherries
• 3 tbsp water
• 2-3 tbsp sweetener (maple syrup or agave are great)
• 1 lime

Instructions

1. Soak the cashews in boiling water for at least 30 mins.
2. For the cherry compote, add the cherries, sweetener and water into a saucepan and simmer on medium heat for about 10 minutes, stirring occasionally until the cherries have broken down and softened. Take them off the heat and stir through the lime juice.
3. Drain the cashews and add them to a high speed blender along with the milk and maple syrup. Scoop the vanilla out of the pod and add it to the blender, then blend until smooth.
4. If using ice pop moulds, pour the cashew cream into the moulds and dollop in the cherry compote and freeze.
5. If making ice cream in a tub, pour the cashew cream into an ice cube tray and freeze. Once solid, add the frozen cubes to the high speed blender and let them thaw a little before blending into an ice cream. Add a little more milk here if needed, to get it going around the blender. You can eat the ice cream as it is now, with the cherry compote stirred through or you can add the smooth mixture to a tupperware, swirl through the cherry compote and freeze again. This will get the creamiest texture.
6. When ready to eat, place the ice cream scoop into a mug of boiling water, this will help to slightly soften the ice cream as you scoop it.
7. If you like, drizzle the plated ice cream with a little tahini and a tiny sprinkle of sea salt.