I love homemade ice cream, and I love my Cuisinart ice cream maker. (I love it so much that last year for Christmas I asked for a second freezer bowl so that I can make two batches in a day.) Last summer, I did allergy-friendly, dairy-free, egg-free, soy-free, nut-free sorbets. But I was really looking forward to a creamier treat.
As of my son's most recent allergy test, we've been given the all-clear to introduce nuts. We started with almonds; cashews came second. Because it's a little thicker and creamier, I opted to try my first batch of nut-milk ice cream with cashew milk.
Homemade ice cream is always worth the effort.
My son and I have deemed it a winner. See what you think!
Kiddos Can Help: Measure ingredients; whisk the mixture, press the button on the ice cream maker
Ingredients:
3 cups cashew milk
3/4 cups sugar
1/4 cup cocoa powder
1 tsp vanilla extract
What to do:
Combine ingredients in a bowl; stir with whisk.
Pour mixture into ice cream maker.
Follow the directions for your ice cream maker. (Mine takes about 25-30 minutes.)