-
1
*To be done the night before. To quick soak cashews, cover with boiling hot water and let set uncovered for 1 hour. Drain thoroughly. And place you ice cream maker bowl in the freezer to chill.
-
2
The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt, and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
-
3
Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance flavor.
-
4
Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.
-
5
In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.
-
6
Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
-
7
Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot spoon to ease scooping process.
-
8
Leftovers keep in the freezer for 7-10 days, though best when fresh.
