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).
Smooth
Delicate
Made with Simple Ingredients.
Delicious
Refined Sugar Free
Dairy Free
Soy Free
Here is the Home Baked Vegan’s recipe for Apricot Cashew Non-dairy Ice Cream:
Ingredients:
5-6 Apricots
2 Tbsp Water
1 Cup Cashews, Dry Roasted, Unsalted
2 Tbsp Agave Syrup or Maple Syrup
2 Tbsp Cashew Milk
Method:
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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.
Enjoy!
