Vanilla Nicecream
Rich and creamy without the dairy, Vanilla nicecream is just that!
Equipment
- bowl (to soak the cashews)
- blender or food processor
- icecream moulds
- Measuring spoons
- Measuring cup
Ingredients
- 1 cup cashews
- 1 cup coconut cream If you cannot get coconut cream, use coconut milk. Put 2 or 3 cans in the fridge overnight and scoop out the thick cream that forms on top
- ¼ cup agave syrup
- 1¼ tsp vanilla powder
- 1¼ tbsp almond butter white almond butter is best
- ¼ tsp lemon juice, freshly squeezed
- 1 pinch salt
Instructions
- First measure the cashews and put them in a bowl with enough water (preferably spring or filtered) to submerge them fully. Let them soak for at least 8 hours or overnight.
- Drain the soaked cashews, rinse them well and put them in a blender with the coconut cream, agave syrup and lemon juice
- Blend this until a very fine consistency
- Add in the vanilla powder, salt and almond butter and blend again. Try and get it as fine as you possibly can
- Fill your icecream moulds and put in the freezer for at least 8 hours, or overnight
- After that you can unmould them and eat them right away or you can melt some chocolate and coat the popsicles in the chocolate. Either way is really good, so enjoy!
Nutrition
Calories: 225kcalCarbohydrates: 13gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 8mgPotassium: 223mgFiber: 1gSugar: 6gVitamin A: 0.04IUVitamin C: 2mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!