Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

  1. Hi, I know this is an old post but I’ve come across other nut based ice creams on other sites and they all almost unanimously state to soak the nuts for 12 hours in the fridge in water to soften them up before blending. If this step is done, will it reduce the need to blend a second time? Also, I have an ice cream maker so blending a second time isn’t as feasible.

    1. Hi Justin, it’s not actually for the texture to make it less gritty but for the consistency to be creamier. I found doing it this way achieves better results. But you can certainly soak the nuts beforehand if you wish. Having an ice cream maker will make it that bit nicer too 🙂

      1. Thank you! I’m so happy you still responded to an old posted recipe! I’m relatively new to making ice cream and although I’m vegetarian, I try and reduce milk, dairy, and eggs whenever possible. Please keep up the good work and inspiring others to reduce their impact on animal products by presenting tasty alternatives =]

  2. Hi,
    Just some doubts, Why the cashews, can it be only hazelnuts and almond milk instead of coconut milk?
    Thanks

    1. Cashews are a great nut for that creamy smooth consistency that closely resembles normal ice cream, hazelnuts do not. You can try with almond milk but because the coconut helps to set it and adds that creaminess to it, it may not be the same. Good luck!

  3. Can I just use ice cream marker to churn it instead of freezing twice? If so, at which step to place in ice cream marker?

    1. Hi Daphne,

      I’ve personally never used an ice cream maker but this would be my suggestion if you want to try using it in this recipe. After step 1 place mixture into the ice cream maker and churn until the ice cream is the consistency of soft-serve. I’m not too sure how long this would take, but probably about 15-20 minutes?
      Afterwards, place in the freezer. Coconut cream has a different reaction to dairy cream so I think you will have to experiment with it a little. If it comes out too firm out of the freezer after 3 hours, just leave it out for a bit and it should soften a little again.
      Hope that helps and let me know how you go!
      Thanks, Masha 🙂

  4. Followed the link for this on Finding Vegan; it looks great!

    I’m curious as to why it needs to be blended and frozen twice, though?

    1. Hi Jean,

      It needs to go through this process because it’s too hard when you first freeze it. After blending it the second time, it may be a little too runny so popping it back in the freezer for that short period ensures that it has that ice cream consistency. 🙂 I hope that makes sense! When you’re not using dairy in ice cream or an ice cream maker, it can turn out a little hard so I tried to find the best balance of creaminess and consistency for this recipe. Thanks, Masha