Caramel Cashew Ice Cream

Ultra creamy homemade ice cream studded with roasted cashews and swirled with salted caramel. It’s rich, decadent and absolutely delicious!

Caramel cashew ice cream has a sweet, nutty flavored base with chunks of roasted cashews mixed in and thick ribbons of caramel swirled throughout. It’s kind of heavenly. For more gourmet ice cream try Raspberry Cheesecake Ice Cream, Buckeye Ice Cream, and Chocolate Chip Cookie Dough Ice Cream.

Caramel Cashew Ice Cream | lifemadesimplebakes.com

Cashew Milk Ice Cream

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.

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!

Caramel Cashew Ice Cream | lifemadesimplebakes.com

How to Make Cashew Ice Cream

HEAT. 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.

COMBINE. 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.

REFRIGERATE. 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.

CARAMEL SAUCE. 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.

FREEZE. 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.

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.  After about 4 hours in the freezer we scooped some up!!

Caramel Cashew Ice Cream | lifemadesimplebakes.com

Tips + Variations

Since the mixture is brought to 165 degrees the ice cream is now safe to consume since any bacteria from the eggs would be eliminated.

Because I lined my pan with parchment paper I just folded the extra over the top and sealed it before freezing.

As a shortcut use premade caramel sauce.

Mix in mini chocolate chips or chunks.

Caramel Cashew Ice Cream | lifemadesimplebakes.com

Storing Info

STORE and FREEZE the ice cream completely covered in a container: whether that be an old ice cream container or a special plastic container for homemade ice cream, or a loaf pan.

If you pour the ice cream in a loaf pan you are going to want to press a piece of plastic wrap or wax paper firmly on top of the ice cream and even wrap a piece of plastic wrap around the entirety of the top. Wrapping it properly/storing it properly will help avoid freezer burn from forming.

Caramel Cashew Ice Cream | lifemadesimplebakes.com

For more delicious ice cream try:

Caramel Cashew Ice Cream | lifemadesimplebakes.com

Caramel Cashew Ice Cream Recipe

Ultra creamy homemade ice cream studded with roasted cashews and swirled with salted caramel. It's rich, decadent and absolutely delicious!
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Course: Ice Cream & Frozen Treats
Cuisine: American
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 6 servings
Calories: 738kcal
Print Recipe

Ingredients

  • 1 ½ cup cashew milk - We like using Almond Breeze
  • 1 ½ cup heavy cream - divided
  • ¾ cup granulated sugar
  • ½ 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
  • ½ cup heavy whipping cream - room temperature
  • 1 tsp salt
  • ½ cup roasted cashews - coarsely chopped and frozen

Instructions

  • 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.

Notes

-If you don’t want to purchase a cashew milk blend, you can steep 1 c. of roasted cashews in the milk for 1 hour (or more if desired).
-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!

Nutrition

Serving: 6g | Calories: 738kcal | Carbohydrates: 65g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 329mg | Sodium: 773mg | Potassium: 150mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1777IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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