I’ve told several people recently that I’ve been working on a key lime pie recipe and they literally all told me it was their favorite dessert. Well, sorry to disappoint y’all, but this version hits your boring pie outta the park.
While recently doing some browsing on Instagram, scrolling through Houston hashtags as I frequently do, I came across this awesome new local and organic brand of plant based milks: MALK. Not only am I excited there is now organic nut milk that I can buy with no refined sugar and preservatives I can’t pronounce, I’m so excited that I’m able to support a local brand who is now successfully filling a void in the growing market for such goods (something that I
hope to will accomplish some day). To MALK: thank you for your product and I can’t wait to start using it in more of my recipes! Cashew and almond milk based ice cream is the perfect start!
This was my first time making dairy-free ice cream from cashews, and it won’t be my last. The cashews give the ice cream its “creaminess,” and they have a mild flavor so you could easily add different things to get a ton of varieties using a cashew/nut milk base. I used the Unsweetened (almond milk) MALK to thin out the cashew cream and key lime juice for flavor.
The “graham cracker” cookies can be made to be crispy or soft, depending on your preference. If you prefer them crispy, better to enjoy them the same day they are made, as they’ll lose their crispiness after freezing.
The cashew base for this ice cream was inspired by a Minimalist Baker recipe here.
- For the Key Lime Ice Cream:
- 1 cup soaked cashew (soaked in water at least 4 hours, or preferably overnight)
- 1 cup MALK, or other unsweetened almond milk (divided, plus more if needed)
- 1/4 cup raw honey
- 6 tablespoons of key lime juice (to taste)
- For the Graham Cracker Cookies:
- 1/4 cup grass-fed butter, softened
- 1 egg
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 tablespoons coconut sugar
- 3/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- After soaking your cashews for least 4 hours, drain the cashews and add to a food processor. Add 1/2 cup almond milk and the honey to the cashews. Process until smooth (at least 3 minutes).
- Line a baking sheet with parchment paper and pour the cashew cream mixture onto the baking sheet. Place in freezer overnight.
- The next day, before processing the ice cream, you can make the graham cracker cookies.
- Preheat the oven to 350 and line a cookie sheet with parchment paper. Use coconut oil on the pan to hold down the sides and corners of the parchment paper if necessary. If they roll up, they could effect the shape of your thin cookies.
- In a small mixing bowl, combine the wet ingredients. Add the coconut sugar.
- In a medium sized mixing bowl, combine the remaining dry ingredients. Add the wet ingredients to the dry and mix together with a wooden spoon until all ingredients are incorporated and you have a thick dough. Place the dough in the refrigerator for 5-10 minutes for easy handling.
- Remove the dough from the refrigerator. Place half of the dough in between two large pieces of parchment paper and roll out out the dough about 1/8th of an inch thick. If you prefer softer cookies, roll the dough out thicker than 1/8th inch. If you prefer crunchier cookies, you can roll the dough out to be thinner. Just keep in mind that the crunchy cookies will lose their crunchiness if you plan to store them in the freezer.
- Use a 2 inch cookie cutter to cut the cookies. Using a metal spatula, gently pick up each cookie, pulling off the dough surrounding it, and place on prepared cookie sheet. Poke with a fork to make it look extra graham-crackery. Repeat for the rest of the dough. Bake for 8-10 minutes, depending on thickness of dough, or until dark golden brown.
- While the cookies are cooling, you can finish the ice cream.
- Remove baking sheet from freezer and brake the cashew cream into small pieces. Add the pieces to a food processor with the remaining 1/2 cup almond milk. Add the key lime juice, adjusting to taste. The ice cream should be thick enough to hold its shape from a scoop, but thin enough to be able to press it into its sandwich shape. Add a tablespoon of almond milk at a time for desired consistency. The ice cream will lose it’s thick consistency the more you process, so be careful not to overly blend. Store in refrigerator if you’re still waiting for cookies to cool, as the freezer will harden the ice cream too much to mold into its sandwich form.
- When the cookies are completely cool, start by placing a cookie face down. Place the 2 inch cookie cutter on top of the cookie and press the ice cream into the mold until it’s an inch thick or to your desired thickness. Carefully remove the cookie cutter and place another cookie on top. Enjoy immediately, or store in a freezer-safe container.
- After freezing, let sandwiches thaw for at least ten minutes before enjoying in order for the ice cream to have optimal consistency.