Caramel Cashew Ice Cream Recipe
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.
Servings: 6 servings
Calories: 732kcal
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, 1/2 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.
Notes
-If you don't want to purchase a cashew milk blend, you can steep 1 cup 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 the time! It's nice to have extra, and all you need to do is pop it in the microwave to reheat it!
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.
Nutrition
Serving: 6serving | Calories: 732kcal | Carbohydrates: 65g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 309mg | Sodium: 753mg | Potassium: 174mg | Fiber: 0.3g | Sugar: 61g | Vitamin A: 1772IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 1mg
