Sharon’s Cashew Ice Cream

Serves:
10 to 12

Ingredients:

1 cup cashews

2 cups soy milk, almond milk, or coconut milk

1 avocado, peeled and pitted

1/2 cup maple syrup or agave

1/4 cup peanut butter or almond butter

1 tablespoon vanilla extract

1 teaspoon sea salt

1/4 cup unsweetened cocoa powder



Method:

Soak the cashews in 1 1/2 cups water for at least 4 hours or overnight. Drain.

In the bowl of a food processor or in a blender jar, place the cashews, soy milk, avocado, maple syrup, peanut butter, vanilla, salt, and cocoa powder.

Process or blend until creamy.

Pour into a 1-qart container, cover, and let sit in the freezer at least 6 hours, until frozen.

 

If you love this recipe, you can grab Simple Recipes for Joy, Sharon’s amazing book of vegan recipes and tips!