Almond Milk Ice Cream

• servings: 12 servings
• active time: 1 minute
• total time: 6 minutes

Ingredients

2 cups cashews (raw and unsalted)

2 cups almond milk (I used unsweetened vanilla almond milk * See notes)

1/2 cup maple syrup

Directions

Place your cashews into a bowl and cover with water. Let them soak overnight, to soften.

The next day, place your softened cashews into a blender, along with half the almond milk. Blend until combined. Add the remaining milk and maple syrup, and blend once more, until thick and frothy.

Transfer the mixture into an ice cream maker. Churn the ice cream until it becomes a soft serve texture. Pour the mixture into a container and place in the freezer for at least an hour.

Let the ice cream sit at room temperature for 10 minutes, before scooping. 1

Nutrition

• Calories: 161 kcal
• Total Fat: 10 g
• Sodium: 58 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Protein: 4 g