The method for the ice cream is from Homemade Vegan Pantry, and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World. The recipe works best with a high powered blender like a Vitamix. If you don't have one, just make sure your cashews are nice and soft before blending
INGREDENTS
Ice Cream
- 1 cup whole raw cashews
- boiling water
- 1.5 cups non-dairy milk of your choosing
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- large pinch of salt
- 1 can coconut milk (light, or regular)
- 2 tsp vanilla
Sugared Roasted Chestnuts
- 1 cup chopped roasted chestnuts (about 3/4 lb whole chestnuts)
- 1/3 cup sugar
- 3 tbsp maple syrup
- pinch of salt
METHOD
Ice Cream
1. Cover the chestnuts with boiling water. Let sit for 15 mins then drain.
2. Blend cashews and non-dairy milk on high in a blender until smooth. Add sugar, cinnamon, and salt and blend until dissolved.
3. Add coconut milk and vanilla and blend until smooth.
4. Place mixture in the fridge until cold.
5. When mixture is cold, make in your ice cream maker per the directions. Mix the sugared chestnuts in before transferring to the freezer.
Chestnuts
1. Roast the chestnuts: preheat oven to 425 degrees. Use a sharp paring knife to cut a slit through the shell of each chestnut (to let the steam escape). Place nuts, slit side up, on a baking sheet and roast for about 20 mins, until shell splits around the slit. Wrap in a towel and set aside to cool.
2. When chestnuts are cool, peel, and roughly chop.
3. Place the rest of the ingredients in a cold pan. Heat over medium heat, stirring, until mixture bubbles. Keep stirring for 3 mins, until mixture is thick.
4. Remove from heat, add chopped chestnuts and mix to coat. Transfer to a baking sheet lined with parchment. Transfer to the freezer.
