Healthy Ice Cream Recipe

Ingredients
1 cup raw cashew or macadamia halves (120g)
1 1/3 cups milk of choice (320g)

3 tbsp xylitol or sugar of choice (30g)
1/8 tsp plus
1/16 tsp salt
1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
1 1/2 tsp pure vanilla extract

Directions
1. In a cereal bowl, cover the nuts with water and let sit 4-8 hours.
2. Drain, and pat dry very well with a paper towel.
3. Combine all ingredients in a blender, and blend until all cashew bits have disappeared and mixture is completely smooth.
4a. If you have a Vita-Mix:

• Pour blended mixture into two ice-cube trays, and freeze until solid. 
• Once frozen, pop out the ice cubes into your Vita-Mix by pushing a knife down one side of each section. 
• Blend on high, using the tamper, until completely smooth with a soft-serve texture. 
• Scoop out into individual bowls, using an ice-cream scoop for authentic presentation. 
• Eat immediately, or freeze each bowl up to an hour for the perfect ice-cream consistency and texture. 

The best texture is achieved with a Vita-Mix, but if you don’t have one you can still get a pretty good result with an ice cream maker.

4b. Ice-cream-maker method:

• Pour the blended mixture into a large container, and freeze 30 minutes or refrigerate at least 4 hours. 
• Pour chilled mixture into your ice cream maker, and follow the manufacturer’s instructions. 
• Once a smooth texture has been reached, scoop out into individual bowls, using an ice-cream scoop for authentic presentation. 
• Eat immediately, or freeze each bowl up to an hour for a firmer texture. 

4c. Other Alternatives:

• If you don’t have an ice cream maker either, just turn the blended mixture into really delicious popsicles! 
• Also, a reader had success with a food processor by thawing the ice cubes a little extra, and it turned out like soft-serve.

Notes:
This recipe is from here. 
Due to the lack of preservatives and stabilizers in this all-natural ice cream, it tastes best the day you make it. However, you definitely can freeze for up to a month. It is best to portion out the ice cream into individual bowls before freezing. Then remove a bowl from the freezer 15-20 minutes before eating. It will thaw back into a smooth ice cream.

Acceptable Milks: Silk Almondmilk, canned full-fat coconut milk, homemade cashew cream (the milk version), Earth Balance soymilk, Alpro soy cream… many others will surely work; I just haven’t tried them all. (It’s probably best to use a milk with some fat in it.)

Different Flavors:
Caramel Ice Cream Recipe: Add 1/4 tsp caramel extract (JR Watkins brand is vegan.)
Peppermint Patty Ice Cream Recipe: Add 1/2 tsp pure peppermint extract and Cosmic Peppermint Patties.
Vanilla Bean Ice Cream Recipe: Do add the 1 1/2 tsp pure vanilla extract. Also add 1/2 tsp vanilla bean paste.
Chocolate Chip Ice Cream Recipe: Add 1/4 cup chocolate chips before blending the first time.