Growing up, my family would stop by Utah State's Aggie Ice Cream pretty much every time we went to Logan. It didn't matter how many flavors there were, there were really only two in our minds: Lemon Custard and Caramel Cashew.
I have a decent lemon custard recipe, but hadn't made a caramel cashew one yet, so I made a super easy one that doesn't require too much effort.
The base is the same as for my double chocolate chip cookie dough ice cream. The coconut sugar (or brown sugar, if you prefer), gives is a nice caramel flavor. And then after making the base, it's simply adding in the cashews, easy as that. I added only 1/2 cup of cashews to my ice cream, and ended up sprinkling more on top to get the texture I wanted.
This post is featured on Allergy Free Wednesday, Allergy Friendly Friday, and Gluten Free Friday.
1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious Coconut Milk)
2/3 cup coconut sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2-3/4 cup roasted, salted cashews, roughly chopped (amount just depends on your taste preference)
For the ice cream base, combine the milks, sugar, salt, and vanilla and chill in the fridge for at least 30 minutes. (I've discovered that having it prechilled yields a smoother ice cream). Then freeze according to your ice cream maker's directions. The last 5 minutes add in the cashews and enjoy!