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🍰 Cashew-Mascarpone Ice Cream with Cranberry Crunch

339 kcal · 30 min · 4 servings

Cashew-Mascarpone Ice Cream with Cranberry Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Lightly roast 150 grams of cashew nuts in a pan without oil over medium heat for about 2 minutes.
  2. 2. Let the roasted cashew nuts cool down on a plate.
  3. 3. Puree the cooled cashew nuts together with the milk in a tall container until you have a smooth cream.
  4. 4. Mix the cashew cream thoroughly with vanilla sugar, 80 grams of honey, and mascarpone.
  5. 5. Pour the mixture into a shallow dish.
  6. 6. Place the dish in the freezer compartment for around 4 hours.
  7. 7. Stir the mixture thoroughly after about 90 minutes, as soon as the edges start to freeze.
  8. 8. Repeat stirring every 45 minutes until the ice cream reaches the desired consistency.
  9. 9. Chop the remaining cashew nuts coarsely in the meantime.
  10. 10. Chop the cranberries finely.
  11. 11. Lightly roast the chopped cashew nuts together with the oat flakes in a pan without oil over medium heat for approx. 2 minutes.
  12. 12. Add the cranberries and drizzle everything with the remaining honey.
  13. 13. Mix the ingredients well.
  14. 14. Spread the mixture on a baking sheet lined with baking paper.
  15. 15. Let the crunch cool down.
  16. 16. Then crumble the cooled crunch into small pieces.
  17. 17. Shape the ice cream into portions.
  18. 18. Sprinkle the ice cream with the cranberry crunch.
  19. 19. Serve the ice cream and enjoy!

Nutrition per serving