RECIPE BY: Bonnie Carlson
- 2 cups Raw Organic Cashews (soaked overnight)
- 1 1/2 cups Reset Homemade Almond Milk
- 1/4 cup Raw Organic Honey
- 1 Vanilla Bean, Split & Seeded (might require soaking overnight)
- 1 t. Vanilla Extract
Soak cashews overnight. Split the vanilla bean & extract the seeds (if your vanilla bean is dry, you might want to consider soaking it overnight).
In a powerful blender (Vitamix is recommended), blend the cashews and the almond milk until thick & creamy.
Add the remaining ingredients and blend. Use an ice cream maker following the manufacturer’s instructions. (If you do not have an ice cream maker, you can freeze this in a plastic container, but there will be more crystallizations in the mixture.
To minimize this, stir every hour or so. Without an ice cream maker it may take up to 6-8 hours to freeze to a firm scoop-able thickness.
If left to freeze overnight, or longer, this method may also require some time at room temperature to defrost a bit before scooping & serving.)