Apricot Cashew Ice Cream is smooth, rich, and nobody would ever guess that it’s not only dairy-free, but also free from refined sugar. I do add maple syrup or agave syrup to sweeten it up a bit and bring out more of the apricot flavors, however the natural sweetness of the fruit, paired with the creamy cashews makes this dessert a healthy vegan alternative to ice cream.
The Home Baked Vegan’s recipe for Apricot Cashew Ice Cream is:
Vegan (As always, this means that no animal products are used in this recipe).
Creamy (Unlike many vegan non-dairy desserts that end up icy, this dessert is smooth and creamy).
Made with Simple Ingredients.
Refined Sugar Free
Here is the Home Baked Vegan’s recipe for Apricot Cashew Non-dairy Ice Cream:
2 Tbsp Water
1 Cup Cashews, Dry Roasted, Unsalted
2 Tbsp Agave Syrup or Maple Syrup
2 Tbsp Cashew Milk
Cut the apricots in half and remove the pits.
Add the apricots and the water to a small sauce pan, and boil for 5 minutes, stirring occasionally to ensure the fruit does not stick to the bottom.
Pour the fruit into a high powered blender and add the cashews, syrup, and cashew milk.
Blend on high, until smooth.
Pour into a freezer safe, sealable container, and freeze overnight (or for 6 hours).
This Apricot Cashew Ice Cream tastes great on it’s own, but I highly recommend serving it with a drizzle of Stone Fruit Balsamic Reduction, and a pinch of fresh basil.