No ice cream maker is required for this Cashew Date Ice Cream, which is naturally sweetened with Medjool Dates. There are only six ingredients, and it is vegan, gluten-free, and sugar-free. Does it seem to you that all non-dairy/vegan frozen treats in the ice cream section at the grocery store are irresistibly attractive?
Once you discover the magic of Medjool dates in energy balls, you will be completely smitten. This fruit is not only a natural sweetener but also thickens smoothies, salad dressings, and even sweetens cookies.
They have swiftly risen to the top of my list of favorite fruits. Because you never know when hunger will strike, having Medjool dates on hand while traveling is ideal. They are a terrific source of natural energy and one of my favorite pre-workout morning snacks.
I have tried many recipes, and this Cashew Date Ice Cream is one of the most popular among my friends. I love making it when friends arrive at our yoga center to enjoy a delicious, healthy treat. It is easy and quick to make—give it a try and enjoy!
Cashew Date Ice Cream
Cashew Date Ice Cream is a perfect dessert for vegans who love ice cream. Now you can satisfy your sweet cravings with this yummy treat for your friends.
Ingredients
- 1 cup raw cashew nuts
- 2 cups water for soaking cashew nuts
- 1 cup Medjool dates
- 1/2 cup water for soaking dates
- Juice of 1 whole lemon
- 1 tablespoon ginger juice
Instructions
Soak 1 cup of raw cashew nuts in 2 cups of water for 2–3 hours, then discard the soaking water.
Soak 1 cup of Medjool dates in 1/2 cup of water.
Reserve half of the soaking water from the dates and combine it with 2 tablespoons of lemon juice for blending; save the remaining water.
Place the soaked Medjool dates in a blender and blend until smooth, scraping down the sides as needed.
Transfer the date paste to a serving tray, level it, and set aside. Do not wash the blender, as the remaining paste will mix with the cashew cream.
Add the soaked cashew nuts to the blender along with half of the reserved date soaking water. The residual water and paste on the blender’s sides impart a slightly sweet taste.
Add 1 tablespoon of ginger juice to the cashew mixture before blending.
Process the mixture in a food processor until smooth and creamy, scraping down the sides as necessary.
Once the cashew paste is smooth and creamy, pour the reserved date paste over it.
Allow the combined dessert to cool in the freezer for at least 1 hour before serving.
Scoop portions of the mixture into bowls or cups.
Garnish with small pieces of chopped dates and crushed cashew nuts, or alternatively, sprinkle with crushed roasted cashew nuts.
Nutrition
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293.3 Calories
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33.7g Carbohydrates
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0.0mg Cholesterol
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9.1g Fat
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3.4g Fiber
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6.0g Protein
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0.0mg Sodium
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0.0g Trans fat
Notes
It is advisable to soak cashew nuts in water to neutralize phytic acid, which can hinder the absorption of minerals, especially iron.
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