What would summer bewithout a gigantic bowl, heaping with delicious ice cream and topped with a cup of rainbowjimmies?
Terrible, that’s what.
But the alternate scenario that involves a whole-lotta dairy treats is an equally terrible and sometimes horrifying summer. You know the story. You indulge and have a gigantic bowl of delicious frozen delight and everything is butterflies and rainbows. A short time later, the clouds roll in and you’re in the throws of the most debilitating lactose intolerant episode of your life. All while wearing a bikini.
The bloating…
Ever since I was a child this has been my life. Resist the ice cream, feel sad and envious. Eat the ice cream, be full of sickness and regret. I really had to have some serious grown-up thoughts at a very young age. Tough decisions.
-The Search For Dessert-
For the longest time I had just accepted that I had one of two choices. Either eat “Nice Cream” which is just blended frozen bananas, or go to the grocery store and buy dairy-free ice cream that is full of sugar and stabilizers, and not full of a yummy ice cream taste.
Guys, those choices suck.
As I grew into full-sized adulthood, I decided “I have a degree in Dietetics. I get food science. How hard could it possibly be???” I became determined tohave my ice cream and eat it too.
I can’t begin to tell you howmany pints of homemade ice cream I’ve made, tasted, been disgusted with, and then still ate. The reason why it never tasted right was because of the science of ice cream. I kick myself for not thinking of it sooner. For instance, cow milk and heavy cream are two important parts of traditional ice cream because they give the finished product a smooth and creamy texture. The higher the fat content of the ice cream, the softer the product. Sugar is also important because it not only makes it sweet, it keeps the ice cream from getting rock solid.
These key ingredients just so happen to be the ones I’ve been avoiding all of my life.
SO after far too many misfit pints and growing disdain for my lactose-tolerant friends, I finally found the perfectingredient. Cashew Milk.
Here’s why this recipe is the shiz:
Cashew Milk is much creamer and milder in flavor than its popular cousins Almond and Coconut. I am in love with the Silk brand.
The recipe you’ll be drooling over is prepared as a traditional “frozen custard” lending to a softer, more full-bodied product while still maintaining a solid nutrition profile.
It’s not that hard. Seriously.
***I HIGHLY recommend investing in an electric ice cream maker. I bought mine at the end of summer last year on clearance for a whopping $20. You can find the one I use HERE and even full price is pretty reasonable. ***
1 can full-fat Coconut Milk, unopened, refrigerated
3/4 cup Truvia Baking Blend Sweetener
2 Eggs, beaten
1/2 tbsp Vegan Butter, or real butter if not dairy free*
1 tsp Vanilla Extract
1 tsp Salt
-In a large pot, combine sugar, butter, vanilla, and 1 cup of Cashew Milk. Heat on medium until well combined.
-Open the chilled can of coconut milk and scoop out the “cream” which is the portion that has hardened, and add to the pot.Save the liquid portion for other recipes. (Maybe THIS from accidentally wonderful blog)
-In a separate bowl, beat the eggs well.
-Once the milk mixture begins to “steam” but not boil, remove a cup of the hot milk mixture and slowly stream it into the beaten eggs while mixing continuously until you have added about half of the ice cream base to the eggs. This is called tempering the eggs and ensures you won’t have scrambled eggs in your ice cream.
-Add the tempered egg mixture to the pot and cook on medium-low heat for about five minutes. Remove from heat and pour into a large container.
-Add remaining Cashew Milk and stir. Refrigerate overnight (or at least until cool) and then pour into your ice cream maker. *Make sure to follow the operation instructions on the ice cream maker. Most of them have a base that needs to freeze overnight before use.**
Trust me, it is not as complicated as it seems. I always keep the tumbler portion of my ice cream maker in the freezer when it is not in use. Then, if I want to whip up a batch the machine is ready.
As it turns out, finely processed cashew butter acts as a fat and stabilizer when blended with non-dairy milk. When this combination is churned and frozen, you get a rich and creamy frozen treat. Make no mistake — the flavor is decidedly nut-forward, although the maple syrup gives it a caramel sweetness.
Pints made with milk from almond, soy, cashew, or other nuts tend to be lower in saturated fat and calories than those made with coconut cream or milk. Keep in mind that the nutritional content will depend on the flavor and what ingredients have been added.
It's not made with low-fat or skim milk, or anything like that. Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.
Canned coconut milk is a lot thinner than cashew cream but it is a great alternative to cashew cream. If you're making a recipe that calls for a creamy sauce, try using canned coconut milk or coconut cream. Coconut milk is great in curries, soups, stews, and pasta sauces.
From a nutrition standpoint it is a high-calorie and high-fat food, just like dairy cream. But most of the fat in cashew cream is the heart-healthier unsaturated type, and dairy cream is a significant source of saturated fat.
Ice cream is made from (dairy) milk, sugar and cream. These are the primary ingredients, but many varieties also contain additions such as cocoa, egg yolk, vanilla and custard powder. Depending on the flavour, ice cream might also have ingredients such as fruit, nuts or chocolate.
Experts suggest eating any foods that contain added sugar and saturated fat, like ice cream, in a moderate and mindful way. In excess, these foods might displace nutritious choices in your diet and increase the risk of chronic conditions like heart disease, high cholesterol, obesity and diabetes over time.
Cashews are low in carbohydrates, especially compared to many other common snacks. This limits their impact on blood sugar, making them a good choice for people with type 2 diabetes, as well as for those looking to prevent the condition.
Coconut Milk Ice Cream: Made from coconut milk, this creamy alternative offers a rich and tropical flavor. Almond Milk Ice Cream: Almond milk provides a nutty taste and a creamy texture for a delightful ice cream experience.
"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.
We love the creamy consistency of cashew milk. Its silky texture makes it perfect for drinking, coffee and cooking -- there are so many ways to use cashew milk every day. Cashew milk is gluten-free, dairy-free and vegan, making it a rich source of nutrients for people with plant-based or restricted diets.
The cashew cream will warm up a little while it blends on high to reach the light and smooth consistency resembling dairy whipped cream. Transfer to the fridge to cool. Whip with a fork if it starts to firm up a little as it chills. Store in the fridge covered.
Cashew milk also has a thick and creamy texture but an earthier flavor than almond milk. One cup of unsweetened cashew milk contains 25 calories, 2 grams of fat, 0 grams of fiber, and 1 gram each of protein and carbohydrate.
Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It's made by soaking then blending raw cashews with water until smooth. It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats.
First of all, cashews are not actually nuts, but rather fruits from the cashew tree, a large evergreen tree that thrives in tropical climates. The tree produces red flowers, which in turn produce yellow and red oval structures resembling apples.
What Does Cashew Cream Taste Like? Cashew cream tastes surprisingly unlike cashews. The base recipe tastes like a mix of 10% nuttiness, 30% buttery, and 60% smooth creamy vanilla-y flavor, all while still being neutral enough to work in anything.
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Introduction: My name is Jerrold Considine, I am a combative, cheerful, encouraging, happy, enthusiastic, funny, kind person who loves writing and wants to share my knowledge and understanding with you.
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