Even though we finally did get our colder weather, my boys have continued to crave ice cream. I normally do like to keep a container of frozen vanilla ice cream in the freezer for such emergencies. This is one of my recipes for that:
Cashew Vanilla Ice Cream
1-2/3 cups raw cashews – soaked overnight (for 8 hours) and drained
1 (5 oz) can coconut cream
1 (14 oz) can full fat coconut milk
1/4 cup cane sugar
1/4 cup agave nectar
3 T melted coconut oil
1 tsp gluten free vanilla extract
I throw everything into a Vitamix and mix until creamy. Then I churn in my ice cream maker. You can eat as soft serve or freeze and save for later. This is the recipe I use when freezing and saving for later. I have a different vanilla ice cream recipe that I actually prefer for soft serve. That’s another day.
One thing we like to do around here is make our own Dairy Queen Blizzards. I’m always looking for something to throw into the blender with my previously made vanilla ice cream. I prefer the cashew vanilla for this purpose…because it’s thicker and yields a more realistic blizzard. It’s also not overly sweet so it’s a nice compliment to whatever sweet find you are adding to it. When looking around a few days after Christmas, I couldn’t help notice the plethora of candy canes. We have about 60 of the individually wrapped mini Bob’s candy canes.
I scooped about 3 cups of ice cream into the blender with 3T of almond milk (simply because that’s what was on hand) and started pulsing. While pulsing, I added in 10 of the small/min candy canes.
I served immediately on cones because my boys couldn’t wait. I topped each cone with smashed up candy cane from two additional mini packs that I beat up on top of my kitchen counter. I re-froze the rest…and it was even better the second day.
The crunchy pieces of candy canes inside the creamy vanilla is perfection. I’ll be making this again.
A little aside, when researching candy canes to make this ice cream with, I was simply using what I had on hand. In the future, I would more likely use an organic candy cane….yes, they do make them. But that said, here is the information I found on Bob’s.
All Bobs candy canes are considered gluten-free to 20 parts per million (GF-20 levels), without a possibility of cross-contamination from other gluten-containing products, according to a company spokesperson. Most are made in the same facility, and that facility does not process gluten-containing products, the spokesperson said.
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