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An aerial image of a tub of Ninja Creami cashew ice cream on a white marble table. A scoop sits in the centre of the tub and a spoonful has been removed, revealing the creamy texture

Ninja Creami cashew ice cream (vegan)

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Prep Time 15 minutes
Cook Time 2 minutes
Freezing time 1 day
Course Dessert, Ice Cream, Sweet
Cuisine Ninja Creami recipes
Servings 1 X 470ml tub

Equipment

  • NC300 machine with 470ml tubs

Ingredients
  

For the cashew ice cream:

  • 100 g raw unsalted cashews soaked in boiling water for at least 10 minutes
  • 275-300 g water
  • 60-70 g caster sugar
  • 50 g glucose syrup or light corn syrup (see notes)
  • 2 teaspoons vanilla bean paste or good quality extract
  • Good pinch salt (1/8 teaspoon)

Optional ingredient:

  • 0.5-1 g xanthan gum see notes

Instructions
 

  • Place your cashews in a heatproof bowl and cover them in boiling water. Set aside for at least 10 minutes (you can leave them longer if it works for your schedule).
  • Drain the cashews and place them in a high-speed food processor (I used a NutriBullet). Add 275-300g water and blend until completely smooth and frothy.
  • Add the caster sugar to a medium saucepan. If you are using the xanthan gum, whisk it into the caster sugar.
  • Pour the cashew milk into the saucepan and immediately use a silicon spatula to stir thoroughly (if you are using xanthan gum it has a tendency to clump up in the corners of the pot, hence the need for speed).
  • Weigh in the glucose syrup and add the remaining ingredients, then place on a low medium heat. Cook just until the sugars have completely dissolved, then pour into the 470ml Ninja Creami tub. Because the milk with have frothed up during blending, it’s ok if the mixture is just a tiny bit over the fill line.
  • Place the tub in the freezer for 24 hours with the lid off. When ready to eat, process the mixture using the ice cream function. You can respin it if needed.
  • Return any leftovers to the freezer with the lid on. I recommend re-spinning leftovers before eating to restore the texture.

Notes

  • Glucose syrup is more commonly available in Australia and found in the baking aisle. Light corn syrup is more commonly available in the USA and is not the same as high fructose corn syrup, although some brands can contain HFCS. Light refers to the colour and flavour rather than calories.
  • The syrup is magic for creating a chewy and creamy textured ice cream and I do not have a substitute. Other syrups such as maple syrup bring too strong of a flavour for a neutral vanilla ice cream. 
  • The xanthan gum is optional, but I noticed two things in my testing. Firstly, there was a very thin layer of water at the bottom of the tub. There was also a high concentration of vanilla flakes at the very top of the tub. The vanilla flakes blended in nicely, but the band of liquid at the bottom remained. A small amount of emulsification from the xanthan gum would almost certainly resolve these minor quirks. The ice cream is perfectly delicious without it – it is just an option.
  • I think the higher amount of salt is key to balancing out the cashew flavour and making this a very subtly vegan ice cream. Note that salt does impair freezing (as does sugar) so adding it precisely is key.
  • If you don't have a 1/8th teaspoon, use half of a 1/4 teaspoon. 
Keyword Cashew ice cream, Dairy free ice cream, Vegan Ninja Creami ice cream, Vegan vanilla ice cream
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