No-Churn Cashew Tahini Ice Cream
No-Churn Cashew Tahini Ice Cream
Ingredients
For the Ice Cream Base
- 1 1/2 cups raw cashews, soaked in hot water for 30 minutes, then drained
- 1 cup unsweetened plant milk, (almond or oat milk recommended)
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons strawberry powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping
- 1/4 cup pistachios, chopped
- 2 tablespoons date syrup, as needed for drizzling
Instructions
- 1
Place the soaked and drained cashews, plant milk, tahini, maple syrup, cinnamon, strawberry powder, cocoa powder, vanilla extract, and salt into a high-speed blender.
⏱️ 2 min
- 2
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure there are no cashew pieces remaining.
⏱️ 5 min
- 3
Pour the blended mixture into a bowl or a large measuring cup. Cover and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and the mixture to firm up slightly before freezing.
⏱️ 30 min
- 4
Pour the chilled mixture into a freezer-safe rectangular glass container (approximately 8x4 inches or similar).
⏱️ 1 min
- 5
Cover the container tightly with a lid or plastic wrap.
⏱️ 1 min
- 6
Sprinkle the chopped pistachios evenly over the top of the ice cream mixture. Drizzle with date syrup, creating swirls if desired.
⏱️ 2 min
- 7
Place the container in the freezer and freeze for at least 5-6 hours, or until solid. For best results, freeze overnight.
⏱️ 330 min
- 8
Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
⏱️ 10 min
- 9
Scoop and serve immediately. Enjoy your rich and creamy no-churn ice cream!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Cashew Tahini Ice Cream
For the Ice Cream Base
- 1 1/2 cups raw cashews, soaked in hot water for 30 minutes, then drained
- 1 cup unsweetened plant milk, (almond or oat milk recommended)
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons strawberry powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping
- 1/4 cup pistachios, chopped
- 2 tablespoons date syrup, as needed for drizzling
Instructions
- 1
Place the soaked and drained cashews, plant milk, tahini, maple syrup, cinnamon, strawberry powder, cocoa powder, vanilla extract, and salt into a high-speed blender.
⏱️ 2 min - 2
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure there are no cashew pieces remaining.
⏱️ 5 min - 3
Pour the blended mixture into a bowl or a large measuring cup. Cover and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and the mixture to firm up slightly before freezing.
⏱️ 30 min - 4
Pour the chilled mixture into a freezer-safe rectangular glass container (approximately 8x4 inches or similar).
⏱️ 1 min - 5
Cover the container tightly with a lid or plastic wrap.
⏱️ 1 min - 6
Sprinkle the chopped pistachios evenly over the top of the ice cream mixture. Drizzle with date syrup, creating swirls if desired.
⏱️ 2 min - 7
Place the container in the freezer and freeze for at least 5-6 hours, or until solid. For best results, freeze overnight.
⏱️ 330 min - 8
Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
⏱️ 10 min - 9
Scoop and serve immediately. Enjoy your rich and creamy no-churn ice cream!
⏱️ 2 min