Caramel Cashew Ice Cream
It just happens to be snowing right now and all I can think about is diving into a bowl of this rich homemade ice cream!! Can you blame me?! It’s got a sweet, nutty flavored base with chunks of roasted cashews mixed in and thick ribbons of caramel swirled throughout. It’s kind of heavenly ????
This ice cream was sort of a happy accident. I had a bit of leftover almond cashew milk leftover from making these spiced gingerbread muffins and just happened to have a brand new ice cream maker sitting on my counter begging to be used! And as fate had it, I had big a container of cashews in the pantry that I was only going to use part of (the rest were getting tossed into this). The stars must have aligned that day! ????
I got started by making the ice cream base. It was relatively easy, very similar to making my vanilla base (or all the other ice cream bases here on the blog). Like I mentioned above, I was able to skip a few steps by using an almond cashew milk blend vs. steeping cashews in milk. I’d highly recommend it, because I’m all about saving time these days. After the base was made, I tossed it into the refrigerator to chill. Now you can either let it chill for an hour or so, or you can leave it overnight <- I think the the base really benefits from a longer rest time, but that’s just me.
Then I whipped up a batch of salted caramel sauce. It’s easy and pretty fail-proof. Again, it’s a recipe I use a lot and you’ll probably recognize if you’ve ever made any of my caramel-based recipes. Let it cool for about 1 hour or until it comes to room temperature. About half way through you can toss the ice cream base into your maker and let it churn. I let mine go for about 25 minutes or until it was nice and firm. My little helper made sure it was just right!
I folded in the frozen chopped cashews and then poured it into metal loaf pan. I swirled a bit of the caramel throughout and then drizzled some on top. Because I lined my pan with parchment paper I just folded the extra over the top and sealed it. After about 4 hours in the freezer we scooped some up…
…my husband said this was by far, hands down, his favorite homemade ice cream ever. Whaaaat?! I didn’t think it was possible to top his beloved pistachio, but I guess stranger things have happened in our kitchen- like him becoming a fan of pumpkin & mint chocolate!! ???? I have to admit, it was pretty darn good! It’s definitely one we’ll make over & over again- I hope you will too! Enjoy ????????
- 1½ c. Almond Breeze Almondmilk Cashewmilk*
- 1½ c. heavy cream, divided
- ¾ c. granulated sugar
- ½ tsp. kosher sea salt
- 1 whole egg
- 5 egg yolks
- 1 tbsp. vanilla extract
- For the caramel:
- 1 c. granulated sugar
- 6 tbsp. salted butter, room temperature
- ½ c. heavy whipping cream, room temperature
- 1 tsp. salt (I prefer non-iodized sea salt)
- ½ c. roasted cashews, coarsely chopped and frozen
- In a medium saucepan set over medium heat, combine the almondmilk cashewmilk, and ½ c. of heavy cream, granulated sugar and salt. Heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream and the vanilla extract. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably over night.
- Meanwhile, prepare the caramel for the swirl. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to completely cool at room temperature, about 1 hour.
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20-25 minutes). When the ice cream is firm, coarsely chop the cashews and fold in. Place in a freezer-safe container, then swirl in the caramel. Freeze for 3-4 hours before serving.
-You will not use all of the caramel sauce, however, I always have a mason jar tucked away in my refrigerator because I use it all of the time! It's nice to have extra and all you need to do is pop it in the microwave to reheat it!
Recipe source: Life Made Simple