The Only Dairy-Free Ice Cream Recipe You Will Ever Need: Cashew Milk Ice Cream (2024)

FAQs

Is cashew milk good for ice cream? ›

I'm serious, you're going to love this vegan ice cream recipe. Not only is this cashew milk ice cream ultra creamy and rich, but it's so incredibly easy to make. I was inspired after trying a pint of So Delicious' cashew milk ice cream, which is absolutely incredible I might add.

The Down Low on Vegan Cashew Cream Ice Cream

As it turns out, finely processed cashew butter acts as a fat and stabilizer when blended with non-dairy milk. When this combination is churned and frozen, you get a rich and creamy frozen treat.

A can of full-fat coconut milk or coconut cream is a great option. Sunflower seeds are a good option if you don't have cashews or are allergic.

Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.

Compare this to the nutrition information for our Cashew Cream recipe, and you'll see that cashew cream has fewer calories, total fat, saturated fat and sodium. Going by these numbers, cashew cream is healthier than heavy cream.

Cashew milk offers a subtle taste with a hint of sweetness. It is often described as having a rich, buttery flavor that can add a luxurious touch to recipes. On the other hand, almond milk has a mild and slightly nuttier taste for a more natural flavor experience.

The only difference is the thickness and that is decided by the ratio of water to cashews.

Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great.

Unsweetened Cashew Milk almost always performs well. It is lower in calories, fat and naturally occurring sugars than dairy, although it contains no protein. Cashew milk imparts a slightly nutty flavor undertone and due to its lower fat count, the final outcome will be denser and a bit drier.

The cashew cream will warm up a little while it blends on high to reach the light and smooth consistency resembling dairy whipped cream. Transfer to the fridge to cool. Whip with a fork if it starts to firm up a little as it chills. Store in the fridge covered.

Does cashew milk count as dairy? ›

We love the creamy consistency of cashew milk. Its silky texture makes it perfect for drinking, coffee and cooking -- there are so many ways to use cashew milk every day. Cashew milk is gluten-free, dairy-free and vegan, making it a rich source of nutrients for people with plant-based or restricted diets.

From its introduction, Cool Whip was labeled and advertised as non-dairy, but as of 2018 it contains skimmed milk and sodium caseinate, a milk derivative. Even before the skimmed milk was introduced, Cool Whip was classified in Jewish dietary traditions as dairy because of the sodium caseinate.

Breyers Non-Dairy Vanilla is here! Made with real oat milk and loaded with sustainably sourced vanilla and real flecks of vanilla bean — there's no dairy in sight. This dessert is made with real diets in mind and is not only dairy free, but also gluten free and Kosher.

Remember ice milk, but don't see it anymore? Ice milk didn't melt away, it just changed names. Under the rules that define product labels, ice cream has to contain at least 10 percent butterfat. Some premium ice creams have even more fat, as high as 13 to 17 percent.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

You can use it to replace animal milk in almost any recipe. If you thought your days of enjoying creamy soups and sauces were over, think again. A swirl of cashew milk added to soups makes them deliciously rich and silky, and you can swap cashew milk for cream to make curries or pasta sauces.

Yes! If you have a surplus of cashew milk that you can't consume within a reasonable time, you can freeze it. Pour it into an airtight container, leaving some room at the top for expansion, as liquids tend to expand when frozen. Label the container with the date and store it in the freezer.

Blend 1 cup of cashews with ¾ cup of water in a high-speed blender until super smooth, and voilà: You're left with a versatile heavy cream substitute that complements countless dishes.