Tag: recipe

Sausage and Apple Stuffed Acorn Squash

Sausage and Apple Stuffed Acorn Squash

October and the first part of November have been really busy. Moving, my sister visiting, a food conference in DC, a trip to New York for the NYC Marathon with the Leukemia Lymphoma Society. Whenever I do this much traveling, I usually eat worse than […]

Super Butter Cups

Super Butter Cups

Twice a year, the University of Oregon would have a street fair on campus where food trucks, craft booths, and everything in between would set up on the main road. While booking it to Frisco’s, the food truck that had my favorite pulled chicken sandwich, […]

Protein Bars

Two main things you guys keep asking me for are:

  1. Some easy, on-the-go, high protein snacks
  2. To share the kind of protein powder Ashton and I use

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Peanut Buster Parfait Bars

Peanut Buster Parfait Bars

About a year ago I was having these intense cravings for Dairy Queen ice cream. If I didn’t know any better, I would have thought I was pregnant because when I say cravings, I mean I was literally getting out of bed (at 11 at […]

5-Minute Zesty Balsamic Hummus

We don’t have store bought salad dressings or dips in our house. I can’t remember the last time I dipped anything in ranch. I usually subject myself to plain, raw veggies at lunch for a couple of days before my body is like, “Screw that!” […]

Vanilla Coconut Cashew Ice Cream

Vanilla Coconut Cashew Ice Cream

So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies.

Plus, it’s a lot healthier for you than real ice cream for a few reasons:

  1. There’s no refined sugar. It uses maple syrup rather than processed white sugar or corn syrup like most store-bought brands use.
  2. Less sugar overall. Milk and cream also contain their own natural form of sugar known as lactose. Since it doesn’t contain either of these, it decreases the sugar intake.
  3. Contains more healthy fats. Coconut and cashews both contain a lot of healthy monounsaturated fats and medium-chain fatty acids.

Throw these 6 ingredients together in a blender and blend until smooth. I chose to use cashews in the recipe to more closely resemble real ice cream. The cashews add creaminess and take away some of the coconut-y taste.

Please don’t forget to scroll down, rate this recipe and leave a comment!

Enjoy, friends!

Vanilla Coconut Cashew Ice Cream

: 8 - 1/2 cup servings
: 10 min
: 1 hr
: 1 hr 10 min
: easy

NUTRITION FACTS: (per 1/2 cup serving) Calories: 348 Total Fat: 26.3g Saturated Fat: 10.5g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 74mg Potassium: 1.5mg Total Carbohydrate: 21.9g Dietary Fiber: 3g Sugars: 16.6g Protein: 5.5g

Ingredients
  • 2 cups raw cashews, soaked*
  • 1 (15 oz) can full fat coconut milk
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • * to soak cashews, add water to a bowl and allow to sit for 4-6 hours or overnight.
Directions
  • Step 1 Drain water from cashews and add to a high-powered blender with remainder of ingredients.
  • Step 2 Blend until really smooth and creamy. There shouldn’t be any chunks.
  • Step 3 Optional: Let cool in the refrigerator for 30 minutes before transferring to the ice cream maker. I find this step makes it a bit creamier and it doesn’t get so hard in the freezer.
  • Step 4 Put in an ice cream maker. Allow to churn for about 20 minutes or until thickened.
  • Step 5 Store in the freezer in an airtight container.
  • Step 6 When ready to eat, allow to sit on the counter for 5-10 minutes to thaw a bit before serving.

My ice cream maker is the KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models