Cashew Nut Gingerbread Ice Cream

posted in: Eat, Nutrition, Resources | 0

This dairy-free ice-cream helps rather than hinders your metabolism with the presence of coconut MCTs – the medium-chain triglyceride form of saturated fats that we cannot store. Also kind on your digestion and immunity, the presence of fats slows down the sugar release and the spices support circulation and immunity. This is the perfect alternative to yet more hidden sugars; making yourself means you know exactly what went in, so you can eat with full consciousness. It can be stored in the freezer for 1-2 months, so you don’t need to eat it all at once!

Pre-soaking time: 2-12 hours
Prep time: 10 minutes
Freezing time: 12 hours
(serves 6-8)

For the ice cream:ice-cream-2
  • 1 cup/4oz/125g raw cashews
  • 400ml can coconut milk
  • 160-200ml can coconut cream
  • ¼ cup/60ml agave/fructose syrup/maple syrup/runny honey
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 star anise (ground in spice grinder)
  • 2 cloves (ground in spice grinder)
  • 1 allspice berry (ground in spice grinder)
For topping:
  • 1oz/25g dark chocolate (chopped)
  • 1oz/25g pecans (whole)
  • 2-4 chunks crystallised ginger (chopped)
  • Cinnamon stick
  1. Soak cashews in cold water overnight or pour boiling water over then and leave for 2 hours
  2. Once cashews have been soaked, drain off the water and put the nuts in a blender/food processor with the coconut cream, syrup and flavourings (reserve the coconut milk – if you add all your liquid at once then the ice cream won’t have a nice smooth consistency). Blend for 1 minute, until smooth, then add the coconut milk and blitz for a further minute until well combined and smooth.
  3. Pour the ice cream mix into a loaf tin lined with baking parchment/a loaf tin liner or pour straight into a tupperware container. Sprinkle the chopped toppings over the top of the ice cream mix, they will sink in slightly, then lightly place the whole pecans on the top and add a cinnamon stick for decoration too if you wish. Cover and place in the freezer overnight. (N.b. if you have an ice cream maker you can set the ice cream in this for a smoother consistency, add the toppings once churned when you put the ice cream into a container to put in the freezer).
  4. Allow the ice cream to sit out of the freezer for 30 minutes before serving so that it softens. Alternatively, you could slice the ice cream into portions once frozen for ease of serving (but do still leave it out of the freezer to soften slightly before serving).
  5. Top with more pecans and some shavings of dark chocolate to serve.


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