Go Back
+ servings
Caramel Cashew Ice Cream | lifemadesimplebakes.com
Print Recipe
0 from 0 votes

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!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Ice Cream & Frozen Treats
Cuisine: American
Servings: 6 servings
Calories: 738kcal

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 almondmilk cashewmilk, and 1/2 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