Salted Caramel Cashew Ice Cream

Directions

1. 1Whisk together the cashew milk, cashew butter, brown sugar, vanilla, and sea salt until the sugar dissolves and the cashew butter is fully incorporated.
2. 2Pour the base into a Creami pint below the max fill line and freeze flat for 24 hours.
3. 3Process on the ICE_CREAM preset. If the result is crumbly, add a splash of cashew milk and Re-spin.
4. 4Dig a well in the center, add the chopped cashews, and run the Mix-In program for a crunchy finish.

Tips

• Freeze your pint completely flat in the coldest part of your freezer for a full 24 hours if possible; this ensures the Creami can process it into that smooth creamy texture instead of crumbly shards.
• If your result comes out icy or powdery after spinning, add just a tablespoon or two of cashew milk and run the spin program again; this small amount of liquid thaws the surface slightly and helps it cream up.
• Make sure your cashew butter is well stirred before mixing into the base so you don't get grainy pockets in the final scoops.

Variations

• Swap the brown sugar for coconut sugar and reduce the vanilla to half a teaspoon, then add a quarter teaspoon of ground cinnamon for a warm spice angle.
• Use almond butter instead of cashew butter and add a drop of almond extract along with the vanilla for a nuttier, deeper flavor profile.
• Skip the vanilla and add a tablespoon of espresso powder dissolved in a tablespoon of hot water to the base for a salted caramel coffee version.

FAQ

Can I use regular dairy milk instead of cashew milk?

Yes, any milk works fine, but cashew milk gives this recipe its creamier base and nuttier flavor, which pairs really well with the salt and caramel notes. Dairy milk will taste good too, just a bit lighter and less rich.

Why is my pint not freezing solid after 24 hours?

Your freezer might not be cold enough or the pint might not be sitting flat. Make sure it's positioned flat on a shelf (not tilted) and set your freezer to 0 degrees F or below. If it's still soft after 24 hours, give it another 6 to 8 hours.

Can I make this lighter or lower fat?

Yes, use a lighter cashew milk (the lower fat kind) and swap the cashew butter for cashew flour mixed with a tiny bit of oil, though the texture will be less creamy. For the easiest lighter version, just use less cashew butter, about 2 tablespoons instead of 3.

How long does this keep in the freezer?

Once you spin it into a Creami cup, eat it right away for the best texture. The pint itself keeps frozen for up to a month if you don't open it, but once you've run the spin program, the ice cream is best enjoyed the same day.

Nutrition

Per serving · makes about 2 servings · estimated