Ingredients
1 cup raw cashews
3 cups water
1 1/2 cups medjool dates (300 g)
2 cups hot water (approximate)
1 teaspoon vanilla extract
Directions:
- Place the dates in a bowl and cover them with hot water. Let them soak and soften for 30 minutes.
- Drain the water. Remove the skins (as possible) and pits. Chop the dates into small pieces. Set aside.
- In a high powered blender or nut milk maker, process the cashews, water and vanilla until smooth. Place in a saucepan and bring to a very gentle simmer, a few bubbles should start to form. Remove from heat immediately.
- Measure 2 cups plus 2 tablespoons (500 ml) of the cashew cream and pour into a bowl. Save the remaining cashew cream for other plant milk uses, like with coffee or tea, or poured over fruit.
- Mash the dates into the cashew cream with a fork. The dates don’t have to be completely mashed into the cream. There can be chunks of dates throughout.
- Cover the mixture and place it in the refrigerator to chill for at least 1-2 hours, or until completely cold.
- Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream into a container. Smooth the top with a spatula, then cover with a lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer and let the ice cream firm up for at least 4-6 hours, or overnight.
- Once the ice cream is fully frozen, scoop it into bowls or cones.
