- Yield: 1 quart (1 liter)
- 2 cups (280 g) raw cashews
- 4 very ripe bananas
- 1 vanilla bean
- ⅛ teaspoon fine sea salt
- ½ cup plus 1 tablespoon (140 ml total) pure maple syrup or raw honey, or more if needed
- 1 tablespoon coconut oil, melted
- ½ teaspoon freshly squeezed lemon juice
- ½ cup (70 g) chopped raw walnuts
- ½ cup (75 g) cacao nibs
How to Make It
- Soak the cashews for at least 4 hours, or overnight. Drain and rinse.
- Peel the bananas and break them into chunks. Put the chunks in a plastic bag and freeze until ready to use, at least 4 hours. Remove them about 10 minutes before making the ice cream.
- Combine the cashews and ½ cup (112 ml) water in a blender and blend on high speed until completely smooth (this may take a couple minutes).
- Slice the vanilla bean lengthwise down the center and, using the tip of your knife, scrape the seeds into a food processor. Add the frozen banana chunks, cashew cream, sea salt, maple syrup, coconut oil, and lemon juice, and blend on the highest setting until completely smooth. Taste for sweetness (remember that once frozen, the ice cream will not taste as sweet, so go a little sweeter than you would for a smoothie). Fold in the walnuts and cacao nibs. Pour into a glass or metal container and freeze for at least 4 hours to firm up.
- To serve, remove the ice cream 5 to 10 minutes before enjoying—it’s easier to scoop when it’s a little soft.