Cashew-no churn ice creams

Amadino

• 160g cashews, soaked for at least 30 mins and drained
• 45g flaked almonds
• 2 tablespoons almond nut butter
• 200ml full fat coconut milk
• Seeds from 1 vanilla pod
• Pinch sea salt

Nocciola

• 190g cashews, soaked for at least 30 mins and drained
• 3 1/2 tablespoons smooth hazelnut butter
• 200ml full fat coconut milk
• Seeds from 1 vanilla pod
• Pinch sea salt

Bitter choc

• 190g cashews, soaked for at least 30 mins and drained
• 3 tablespoons cacao powder
• 3 tablespoons cacao nibs
• 1 teaspoon shavings of cacao butter
• 200ml full fat coconut milk
• Seeds from 1 vanilla pod
• Pinch sea salt

Rose & Cardamom

• 250g cashews, soaked for at least 30 mins and drained
• 4 teaspoons rose water
• 2 teaspoons ground cardamom
• 1 teaspoon beetroot powder
• 200ml full fat coconut milk
• Seeds from 1 vanilla pod
• Pinch sea salt

For all flavours…

Drain the cashews and thoroughly rinse with water. Place in a high-speed blender (I use Vitamix) with all the other ingredients and blend until smooth. You will need to use the tamper to push down the ingredients and/or stop and scrape to get this evenly smooth.

Pour into a glass or ceramic container and freeze. Your ice cream will be frozen in 1 hour.

Take it out of the freezer 20-30 minutes before you want to eat it, to allow it to soften.