Articles & Recipes

Neapolitan Cashew "Ice Cream"

Ashley Sperber - Friday, June 17, 2016
Neapolitan Cashew "Ice Cream"

You know it's summer when I'm presenting two frozen desserts, back to back weeks.  After the refreshing simplicity of last week's recipe, I decided to recreate another dairy and sugar laden favorite of mine, called ice cream!  Because I only use raw soaked cashews, water and honey to make the base of the ice cream, flavoring becomes extremely manageable.  Try all three flavors or just one, for a much faster, easier option.


prep time: 20 mins
freeze time: 1h+
servings: 2-3

2 cups cashews, soaked over night
1/2 cup water, plus more as needed
3 tablespoons honey
pinch of sea salt
1/2 teaspoon of vanilla extract
1 medium sized strawberry
1 teaspoon cacao powder


Line a small bowl with plastic wrap, allowing the ice cream to be easily removed after freezing.  If the plastic wrap does not easily adhere to the bowl, try adding a little bit of oil to the inside of it. Once the bowl is lined with the wrap, fill it with paper towel or a rag, to ensure there are no air pockets in the wrap.

Blend the cashews, water and honey to an even consistency.  Separate the mixture into the 3 separate bowls.  Using a whisk, mix in vanilla an sea salt into the first bowl. For the second bowl, add in the cacao powder, and whisk.  For the third bowl, the contents must be returned to the blender with one strawberry, and pulsed until fully incorporated.  I layered approximately 2 tablespoons of vanilla cashew cream first, followed by carefully spooning 2-3 tablespoons strawberry and then the same with chocolate.  Please be advised that the water content in the strawberry, will make it slightly more loose than the vanilla and chocolate cashew creams, but it should have no effect on the build of the dessert.  Freeze for at least one hour.  Serve with home made chocolate syrup (equal parts cacao powder, honey and water).

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