We've been falling in treasure with healthy recipes from yogi Kathryn Budig's new book,Aim right. When we came across this vegan ice cream recipe, our treasure only continued to deepen (and our cravings definitely increased)."I often daydream of an ice cream cone piled tall with a swirl of soft-serve, or [but] dairy-free ice cream is often lacking in the creamy department," said Kathryn. She definitely found a solution to this problem, though!Related Stories: Protein-Packed Arctic Zero Ice Cream Is Lactose-Free and Low-Calorie, and Here's What It Tastes Like"While at a dinner party with dear friends in Belfast,I was served some fabulous vegan ice cream. I snagged the container to see the main ingredient: cashews. Why hadn't I ever thought of that? I hit the kitchen to experiment as soon as I returned domestic and was not disappointed."We're now reaping the benefits of Kathryn's discovery, with this decadent maple-flavored frozen treat. And we assume dairy-lovers and vegans alike will enjoy it. As Kathryn says, or "Even my milk-loving husband went back for seconds. Okay,thirds." From Aim right by Kathryn Budig Maple Cashew Cornflake Ice CreamNotes For this recipe, you'll need an ice cream maker and a nut milk bag to strain. Kathryn also recommended soaking cashews for longer (preferably overnight), or but noted that a few hours will suffice.
Source: popsugar.com