nuts about nuts: nutty not naughty ice-cream recipes

by Sandra Alex

Irresistible ice-cream? Not any more. No matter what food lifestyle you follow, you can create healthy, dairy free, ice-cream in minutes.


Did you know that technically cashew is not a nut but a seed? It comes from the cashew fruit, except — unlike most fruit — the cashew seed lives on the outside. You can see pictures of this unique fruit online. The fruit itself leaves a dense coating on the tongue.


Fruit Ice-Cream

Put the following ingredients in a high-speed blender:

-1–1/2 cups of almond milk*

– 2 bananas

– 1 tsp of vanilla

– sweetener of your choice (I use 15–20 drops of Stevia or maple syrup)

– 1 cup of frozen fruit

I usually use strawberries or blueberries, but the sky’s the limit!

Blend until smooth and then simply pour into your electric ice-cream maker. If you don’t have an ice-cream maker, pour the mixture into a rectangular glass container and pop it into the freezer for approximately one hour.

Coconut Milk Ice-Cream

For an even creamier version, use coco“nut” milk. Put in the blender:

– 1 can of full fat, organic coconut milk

– 1 cup of frozen fruit

– 1 tsp of vanilla extract

– sweetener of your choice

Follow the same steps above to make it into ice-cream.

* You can also look at our high-speed recipe on how to make almond milk

Spicy Pecan Ice-Cream

Now for a completely nutty version, you can also try this recipe:

– 2 cups organic pecans

– 1 1/2 tsp Celtic salt

– 1/2 tsp organic cayenne pepper (adjust it to how spicy you like it)

– 4 cups raw cashews (soak them for 4 hrs. and then drain them)

– 2 cups filtered water

– 1 1/2 cups grade B maple syrup

– 1 tsp vanilla extract

Line a baking sheet with parchment paper for the pecans. Pre-heat oven to 375°F degrees.

In a glass bowl, place the pecans, 1/2 cup of the maple syrup, 1 tsp of Celtic salt and the cayenne; mix it all with a spatula.

Spread the pecans on the baking sheet and bake for 4–6 minutes until toasted. Remove from oven immediately and let it cool.

Place the cashews, water, the full cup of maple syrup, vanilla and 1/2 tsp. of salt in a high-speed blender and blend until smooth.

Pour cashew mixture into the ice-cream maker.

When the pecans are cooled, you can put them in a food processor and pulse to make small chunks or chop them on a cutting board.

A few minutes before the ice-cream is done, mix the pecans.

Store in freezer.

  • You can also use walnuts instead of pecans. In which case the recipe will be called Spicy Walnut Ice-Cream.

Originally published at on December 3, 2016. 2016 © Living Health TV and Living Health Magazine.

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