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Blueberry cashew ice cream
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5 from 4 votes

Blueberry cashew ice cream

This blueberry cashew ice cream is the most amazing colour sings of sweet blueberries and roasty, creamy cashews. It's plant based, dairy and egg free.
Prep Time1 hr
Course: Dessert, Snack
Cuisine: Australian
Keyword: Blueberry, cashew, dairy free, egg free, fruit, ice cream, plant based, vegan

Equipment

  • ice cream churner
  • immersion blender with chopping bowl attachment OR a food processor

Ingredients

  • 1 teaspoon vanilla essence
  • 1 pinch salt

Cashew milk

  • 1 cup (150gms) raw cashews
  • boiling water, for soaking
  • 1 cup + 2 tablespoons (270ml) water

Cashew butter

  • 1 cup (150gms) roasted cashews
  • 1 teaspoon peanut oil or similar neutral oil

Blueberry jam

  • 3 cups (450gms) fresh or frozen blueberries
  • ½ cup (120gms) caster sugar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice

Instructions

  • Make the cashew milk, cashew butter and blueberry jam, then combine as instructed

Cashew milk

  • Put raw cashews into a large heat proof bowl. Cover with boiling water and soak for one hour
  • Drain well. Add to deep bowl you can use an immersion blender in, add water.
  • Blend very well until cashew milk is smooth and no longer gritty

Cashew butter

  • Place roast cashews in chopping bowl of immersion blender. Blend until fine and starting to form a paste.
  • Add peanut oil. Continue to blend until very smooth paste and no longer gritty

Blueberry jam

  • Add blueberries, sugar and water to a small pot.
  • Simmer, stirring frequently until water is reduced by about ⅓ and you have a thick, jammy consistency.
  • Allow to cool. Transfer to a deep sided bowl you can use an immersion blender in.
  • Blend well until jam is smooth and no longer gritty. Add lemon juice and mix well.

To assemble the ice cream mix

  • Add cashew butter to bowl with cashew milk. Add salt and vanilla essence.
  • Blend well with immersion blender until fully combined.
  • Add blueberry jam to cashew mix and mix well with a spoon or immersion blender until fully combined.
  • Chill mix well, at least 3 hours or overnight if desired.
  • If using a self churning ice cream machine turn this on ten minutes before churning to allow bowl to chill, otherwise take churner bowl out of the freezer just before churning.
  • Churn ice cream. This took about 30mins in my machine but yours may vary.
  • When ice cream is done it will be soft serve consistency. Eat immediately or if a firmer texture is desired transfer to chilled container and freeze overnight.
  • To serve remove from freezer and leave for a few mins to soften up, then scoop and enjoy! Delicious with some extra blueberries on top or on its own

Notes

I used frozen blueberries here but you could use fresh if available.  Either way berries can vary in their ripeness and therefore sweetness, and you may need to add more or less sugar accordingly.  
The secret to this recipes is to make sure all your elements are well blended to ensure a smooth, creamy texture to your final ice cream.