Here it is, as promised my roasted cashew coconut icecream. I love cashews and adding them into recipes for their creaminess, they are also an excellent source of magnesium, and a good source of iron, phosphorous, protein, vitamin K, and zinc. This icecream is so incredibly creamy and the roasted cashews just give it that extra flavour! First, you have to make the cashew butter, or if you have cashew butter on hand you can use that — Believe me when I say it is so easy to make your own nut butters! Follow along below to find out how.

Cashew Butter
Ingredients:
2 cups raw cashews (you want to have enough in there to make it easier to process/blend)

Method:
Process in food processor or blender until smooth & creamy, scraping down the sides as necessary.
Add a few small drizzles of olive oil at a time if necessary* Just keep working until you have nut butter!

Cashew Icecream
Ingredients:
1 can full-fat coconut milk (I used Cha’s Organics)
1/2 c unsalted natural cashew butter (I used my homemade one above)
3 tbsp maple syrup
1 tsp vanilla extract
3/4 c raw cashews

Method:
Blend the full-fat coconut milk, cashew butter, maple syrup, and vanilla extract in a blender until smooth.
Pour the mixture into a freezer friendly container with a lid (I used this icecream storage tub).
Place in freezer for 1 hour.
Meanwhile, roast the raw cashews at 350 in the oven, stirring every 4 minutes for about 10-12 minutes.
Once cooled, chop the cashews.
After an hour, remove the icecream from the freezer and stir in most of the cashews, leaving some for
topping. The icecream will be thickened enough by now that the cashews won’t just sink to the bottom.
Freeze for another 2-5 hours or overnight until firm.
If you’re enjoying the next day allow it to sit at room temp for 30-60 minutes until soft enough to scoop. Trust me on this step, it’ll make it creamy & easy to scoop.
Scoop into bowls using an icecream or cookie scoop and top with the extra roasted cashews if you wish!