No-Churn Ice Cream - RECIPE IN DESCRIPTION

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No-Churn Ice Cream
10-minute Easy No-Churn Ice Cream that's healthy and made from plants! This vegan ice cream is made with heart-healthy fats (NO coconut cream).

By @cookingforpeanuts

Ingredients
1 cup raw cashews soaked overnight or quick soak (see instructions)
1 ¼ cup nondairy milk (soy, oat, cashew, or coconut)
½ cup tahini
2 to 3 tablespoons maple syrup
2 tablespoons cocoa powder
2 tablespoons freeze-dried strawberry powder or fruit powder (optional)
2 teaspoons cinnamon (preferably Ceylon)
2 teaspoons vanilla extract
Optional toppings:
¼ cup chopped pistachios
Drizzle of date syrup

Instructions
Soak the cashews: Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator.
Blend: Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender. Blend on high until creamy.
Optional for quick ice cream: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container.
For No-Churn: Pour the mixture into a freezer-safe container with a tight-fitting lid. Refrigerate for 10 minutes to chill. Add the pistachios and date syrup or your desired toppings.
Freeze: Freeze for at least 4 hours before serving. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.