An American classic (but now cruelty-free!)
• 1 and ½ cup (7.5 oz.) whole raw cashews
• 3 cups water
• 1 and ¼ cup organic sugar
• ⅓ cup unsweetened cocoa or carob powder
• 2 tsp real vanilla extract
• ½ tsp sea salt
• ½ tsp guar gum (optional; helps prevent ice crystallization)
Soak the cashews in water for a minimum of 8 hours. Drain and discard the water and add the cashews to a high-powered blender. A the 3 cups of fresh water and process on high speed for a full 2 minutes.
Thoroughly strain the cream through a nut milk bag or through a strainer lined with 4 layers of cheesecloth. Gently massage the bag to help the cream pass through or stir the cream in the strainer with a spoon.
Add the cashew cream back to the blender with the remaining ingredients and process until smooth. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until the mixture thickens and is heated through. Do not boil.
Remove from the heat and let cool until warm (stir occasionally to prevent a “skin” from forming on the surface).
Pass the mixture through a strainer into a container with a lid and refrigerate until thoroughly chilled.
Process the mixture according to your ice cream maker’s instructions. The ice cream will freeze hard when stored in the freezer.
To serve, simply thaw briefly until it reaches the desired texture for scooping.
Chocolate Ice Cream (Cashew Base)
A graham cracker pie shell is filled with a citrusy and refreshing key lime curd. The pie can be topped with Heavenly Whipped Cream (from either of my cookbooks) if desired, as the light coconut flavor pairs nicely with the tanginess of the lime; or simply garnish with additional lime wedges or zest.
For the pie shell, you will need:
• 1 nine-inch Graham Cracker or Cookie Crumb Pie Shell
Ingredients for the pie filling:
• 1 carton (12.3 oz.) firm or extra-firm silken tofu
• 1 and ¼ cup organic sugar
• 1 cup water
• ¾ cup fresh key lime or regular lime juice
• 5 T cornstarch or arrowroot powder
• 1 T fresh grated key lime zest
• ¼ tsp sea salt
Preheat the oven to 375°F. Bake the pie shell for 12 minutes. Remove and set aside to cool.
In a blender, process the pie filling ingredients until smooth. Pour the blender contents into a large saucepan and cook over medium heat, stirring frequently with a rubber or silicone spatula and scraping the sides of the saucepan as you stir. The mixture will be foamy and milky in appearance. Stir constantly as the mixture begins to thicken. Keep stirring until the mixture begins to bubble and the milky and foamy appearance transforms into a thick and gelatinous lime curd.
Pour the filling into the pie crust, smooth the top gently with a rubber/silicone spatula or the back of a spoon and place in the refrigerator uncovered for 2 hours until the top of the pie is firmly set. After 2 hours, cover with plastic wrap. Garnish with Heavenly Whipped Cream or a commercial vegan whipped topping and lime wedges or zest, if desired, before serving.
Key Lime Pie