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  1. Soak cashews fully submerged in water for a few hours or overnight.

  2. Blend soaked cashews, maple syrup, lemon juice, olive oil, vanilla extract, kosher salt, coconut milk, and sweet corn until smooth.

  3. Pour mixture into a container and freeze overnight until solid.

  4. Remove ice cream from freezer, let thaw for 15-20 minutes, and serve cold.

  5. Optional toppings: crushed Captain Crunch, maple syrup, and fresh mint.

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