Servings
8
servingsPrep time
30
minutesCooking time
10
minutesThis is the perfect peak-summer dessert. Rosemary ice cream pairs really well with sweet desserts like pie or brownies (especially good with my double-chocolate lavender brownies), or is delicious on its own with a little drizzle of honey or syrup over the top, if that’s your thing.
Ingredients
2 1/3 cup raw cashews
2 1/3 cup water
1/2 cup to 3/4 cup loose packed brown sugar
Pinch of salt
3 sprigs of rosemary
1 tsp vanilla
Directions
- Blend the raw cashews and water in a high-speed blender until completely smooth. Soak your cashews for at least 24 hours if you don’t have a high-speed blender.
- Add the brown sugar, salt, rosemary sprigs, and 1 cup of the cashew ‘cream’ to a sauce pan and turn the heat to medium-low. Allow the mixture to come up to a slight simmer, and then take off the heat.
- Stir the remainder of your cashew cream and the vanilla into the sauce pan. Allow the mixture to steep for a few hours, or overnight in the fridge.
- Pour the mixture into ice cube moulds and freeze.
- Once frozen, place the cubes into a blender. I used a tamper to get everything to blend down smoothly.
- (Optional) If you want more of a scoopable ice cream over a soft-serve texture, scoop the mixture into a loaf pan and freeze completely.
