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.)