June 08, 2018
Desserts, Freezer, Nuts/Seeds,
Cashew Nut, Entertaining, July 4th, Labor Day, Summer, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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In a small pan (I prefer cast iron), melt the coconut oil and coconut sugar together.
Add the cashews and the cinnamon and cook over medium heat until the cashews are starting to brown. Pour the entire contents of the pan into a heat safe bowl, and allow the cashews to completely cool.
The caramel-like sauce from the oil and sugar will harden on the cashews (and what doesn’t harden on the cashews makes delicious little morsels on their own for the ice cream!).
After it has cooled completely, break apart the cashews, if needed.
Combine the rest of the ice cream ingredients together, and whisk.
If using fresh cinnamon, start with 2 teaspoons and go from there, taste testing your way to desired flavor. If using pre-ground, start with 1, and then taste test up to 2 teaspoons.
Make in your ice cream maker according to the manufacturer’s instructions, adding the cashews in the last minute of the ice cream cycle, and then scrape into a container for the freezer.
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