Maple Cashew Cornflake Ice Cream
From Aim True [1] by Kathryn Budig
Notes
For this recipe, you'll need an ice cream maker and a nut milk bag to strain. Kathryn also recommended soaking cashews for longer (preferably overnight), but noted that a few hours will suffice.
Ingredients
- 1 cup raw cashews, soaked for a few hours (or overnight), drained
2 cups filtered water
1 (13.5-ounce) can full-fat coconut milk
1/2 cup maple syrup
2 teaspoons maple extract
Pinch of sea salt
1 cup cornflakes
Directions
- Combine the cashews, water, coconut milk, maple syrup, maple extract, and salt in a high-speed blender and puree on high for a solid minute.
- Strain the mixture through a nut-milk bag and return it to the blender.
- Add the cornflakes and give a few pulses to incorporate them.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
- Your ice cream should be ready in 20-30 minutes.
Information
- Category
- Desserts, Ice cream
- Cuisine
- North American
- Yield
- 4