You may not think you want to be eating a frozen dessert in the winter, but this VEGAN CASHEW FROZEN DESSERT is so creamy and rich — a cross between ice cream and cheesecake — that you may change your mind.
You’ll need a blender. I just used my Osterizer. The cashew cream is very thick, so you’ll have to use an implement to keep it moving. This is always a risky proposition. I have a designated wooden spoon with a chunk missing from its tip that tells the harrowing tale of previous blending escapades. Just don’t insert it too far down the blender jar. Help it move the mass on top while it churns the part below.
The nut crust can be whatever you like for a bit of a crunch. A graham cracker crust would also work, but the toasted hazelnuts and walnuts made it even more special.
