Skip to main content
Recipes

Cashew Ice Cream with Peanut Butter & Salted Caramel

From Nina Parker

Cashew Ice Cream with Peanut Butter & Salted Caramel

 

"I’m obsessed with this combination!  As someone who used to work in an ice cream shop, I find it hard to believe that you can get a creamy enough texture from dairy-free ingredients.  It turns out, it is possible!  I have made a quick salted caramel, but you could buy this or just leave it out though it’s nice to have a sauce running through to add texture and an extra flavour." says Nina. "Whether vegan or not, trust me, you are going to want to make this!"

 

Vegan / GF

 

Makes 1.5 litres of ice cream

Ingredients:

360g dried cashews

500ml coconut cream

2 tsp vanilla extract

80g sugar

120ml maple syrup

150g peanut butter

40g almond flakes

 

For the salted caramel:

80g caster sugar

70ml almond milk

A pinch of sea salt

 

Prep a baking tray with baking parchment and scoop small spoonfuls of the peanut butter on to the paper.  You want these to be bite-size.  Place into the freezer for about 30 minutes or until reasonably firm.

 

To make the caramel, add sugar to a saucepan and place on a medium to high heat.  As the sugar starts to melt at the sides, swirl it around the pan.  After about 4 minutes you should have a caramel. Remove from the heat.  Carefully pour in a little of the milk and use a whisk to quickly beat into the caramel.  Allow this to dissolve before adding in a little more.  Continue adding in this way until all is combined.  Mix in the salt and allow to cool.

 

Soak cashews in a bowl of newly boiled water for 10 minutes.  This should yield 450g soaked cashews when drained.

 

Add nuts to a high-speed blender along with the coconut cream, vanilla, sugar and maple syrup.  Blend until smooth.  Then scrape into an ice cream machine and when ready, pour into a 2-litre loaf tin.  Mix through the nuts, peanut balls and swirl through the caramel.  Make sure the toppings are evenly mixed.  Freeze until firm.  Take out 15 minutes before serving to soften.

 

Alternatively, you can freeze the mix straight from the blender.  Add to the tin and freeze for 30 minutes before mixing in the toppings. Freeze until firm.  This keeps well for 2 weeks.

 

Nina Parker is a London based chef and food writer. 

She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker. 

Nina works with hotel brands such as Mr & Mrs Smith and Belmond Hotels and is the food, and travel columnist for @tatlermagazine.

She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements. 

This email address is being protected from spambots. You need JavaScript enabled to view it.

Commercial partnerships: This email address is being protected from spambots. You need JavaScript enabled to view it. (Independent)

YOU MAY ALSO LIKE