Every once in awhile, I am moved to pull out various appliances and put them to work, such as the waffle iron, pasta machine, ice cream maker. It’s a fun weekend endeavor, when I have time, to enjoy the satisfaction of making something “from scratch” that I usually buy.
With the convenience of every flavor under the sun available at our local Whole Foods Market, making ice cream at home may seem like quite the ambitious undertaking.
It is actually as easy as making a smoothie or anything else you might run through the blender, if you have a quality ice cream maker. Nothing else provides that essential smooth, frozen consistency.
I always keep my freezer bowl frozen for those times when an ice cream recipe will catch my attention. This recipe from “Crazy, Sexy Kitchen” by Kris Carr looked so simple, and I had all the ingredients on hand, so I just had to give it a try.
I adapted the recipe slightly by substituting four medjool dates for the agave nectar. In the end, though, I added a squirt of agave to give it just a bit more sweetness.
Vanilla Bean Ice Cream
1 can coconut milk
1/2 cup raw cashews
1 vanilla bean, scraped (or 1 tablespoon vanilla extract)
1/3 cup agave nectar (or five medjool dates, pitted and sliced)
1/2 cup water
Pinch sea salt
Combine all ingredients in a bowl. Cover and refrigerate until very cold and to soak the cashews (at least four hours, overnight, if possible). Make sure your ice cream maker’s freezer bowl is completely frozen.
Pour mixture into a blender and puree until very smooth. Taste for sweetness and add more agave to suit your taste, if desired.
Freeze mixture in ice cream maker, according to manufacturer’s instructions.