Caramel Cashew Ice Cream
Prep time
Cook time
Total time
Ultra creamy homemade ice cream studded with roasted cashews and swirled with salted caramel. It's rich, decadent and absolutely delicious!
Yield: 6-8 servings
  • 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
  1. 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.
  2. 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.
  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 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.
  4. 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.
-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!

Recipe source: Life Made Simple
Recipe by Life Made Simple at