I can’t get enough of this Caramel Cashew Ice Cream! The creaminess, the richness, and that swirl of salted caramel make it the ultimate comfort dessert.
This Caramel Cashew Ice Cream is a rich, creamy treat that perfectly balances sweet and salty flavors in every scoop. Smooth vanilla ice cream is swirled with buttery ribbons of golden caramel and loaded with crunchy roasted cashews, creating a delicious contrast of textures in every bite.
For other flavor packed homemade ice cream recipes you have to check out my, Raspberry Cheesecake Ice Cream, Buckeye Ice Cream, and Chocolate Chip Cookie Dough Ice Cream.
Table of Contents
Why We Love This Ice Cream
- It’s a fun twist on classic flavors, making Caramel Cashew Ice Cream a go-to treat when you want something different.
- The ingredients in the Caramel Cashew Ice Cream recipe are simple and wholesome.
- Caramel Cashew Ice Cream has a dreamy, smooth texture that makes every bite pure bliss.
Recipe Ingredients
- Cashew Milk: Nutty and creamy, cashew milk adds richness and a luscious texture to the ice cream.
- Heavy Cream: Essential for that velvety, luxurious texture—because we all want that melt-in-your-mouth experience.
- Roasted Cashews: Crunchy, nutty, and oh-so-satisfying—these add texture and an extra layer of flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Ideas: A drizzle of warm caramel or chocolate syrup really brings out the sweetness. If you want a bit of freshness, toss on a few raspberries or strawberries. And, of course, a dollop of whipped cream is always a good idea. For a little extra something, sprinkle a touch of sea salt on top!
- Mix-Ins: Chopped nuts like peanuts, pistachios, or cashews are a natural choice. You could also mix in mini chocolate chips, which add a delightful crunch and a touch of sweetness. Crumbled cookies or swirls of fudge are other fantastic options. Just be sure to fold them in gently after churning, before the final freeze, to maintain the smooth texture of the ice cream.
How to Make Caramel Cashew Ice Cream
Step 1: In a medium saucepan set over medium heat, combine the almond-cashew milk, ½ cup of heavy cream, granulated sugar, and salt. Heat until warm.
Step 2: In a small mixing bowl, whisk together the eggs. Slowly pour the warm mixture into the eggs, whisking constantly. Go slowly 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°F (74°C). Pour the mixture through a mesh sieve set over a medium-sized mixing bowl. Stir in the remaining heavy cream and 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 overnight.
Step 3: 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 eventually melt and turn brown. Once the sugar has completely melted, 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 cool completely at room temperature, for about 1 hour.
Step 4: Remove the ice cream base from the refrigerator and pour it 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 them in. Place in a freezer-safe container, then swirl in the caramel. Freeze for 3-4 hours before serving.
Expert Tip
- Use a Food Thermometer: Heating the mixture to 165°F (74°C) is crucial not just for achieving the perfect texture, but also for food safety. At this temperature, any bacteria from the eggs are effectively eliminated, making your ice cream safe to enjoy. Always use a food thermometer to ensure you reach the right temperature without overcooking.
FAQs
To achieve perfect caramel swirls, make sure the caramel is completely cool before adding it to the ice cream. If the caramel is too warm, it can melt the ice cream, leading to an uneven texture. Gently fold the caramel in to create beautiful swirls without overmixing.
Yes, an ice cream maker is recommended for this recipe to achieve a smooth, creamy texture. The machine churns the mixture, incorporating air and preventing large ice crystals from forming.
Storage Info
To STORE your Caramel Cashew Ice Cream, place it in a container with a tight seal, whether it’s an old ice cream container, a special plastic container for homemade ice cream, or a loaf pan. This will keep your ice cream fresh for 2-4 weeks.
If using a loaf pan, press a piece of plastic wrap or wax paper firmly on top of the ice cream, then wrap another layer of plastic wrap around the top. Proper wrapping and storage will help prevent freezer burn, keeping your ice cream fresh and delicious.
Caramel Cashew Ice Cream Recipe
Recommended Products
Ingredients
- 1 1/2 cup cashew milk - We like using Almond Breeze
- 1 1/2 cup heavy cream - divided
- 3/4 cup granulated sugar
- 1/2 tsp kosher sea salt
- 1 whole egg
- 5 egg yolks
- 1 tbsp vanilla extract
For the Caramel
- 1 cup granulated sugar
- 6 tbsp salted butter - room temperature
- 1/2 cup heavy whipping cream - room temperature
- 1 tsp salt
- 1/2 cup roasted cashews - coarsely chopped and frozen
Instructions
- In a medium saucepan set over medium heat, combine the almond-cashew milk, ½ cup 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 slowly 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°F (74°C). Pour the mixture through a mesh sieve set over a medium-sized mixing bowl. Stir in the remaining heavy cream and 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 overnight.
- 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 eventually melt and turn brown. Once the sugar has completely melted, 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 cool completely at room temperature, for about 1 hour.
- Remove the ice cream base from the refrigerator and pour it 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 them in. Place in a freezer-safe container, then swirl in the caramel. Freeze for 3-4 hours before serving.
This caramel cashew ice cream was so creamy and rich, and those crunchy cashews made it even better!
Do you really need an ice cream machine to make this ice cream?
An ice cream maker makes it faster and easier, but you can line a bread loaf pan with aluminum foil or plastic wrap and freeze the ice cream for about 6 hours in that pan.
The combination of caramel and cashews is one of my favorites! This ice cream is always a hit.