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+ servings

Caramel Cashew Ice Cream

Cashew flavored ice cream with a caramel swirl.


For the ice cream base:

  • 1 ½ cups cashews , divided (170 grams)
  • 1 cup + 2 tablespoons whole milk (280 ml)
  • 2 cups heavy cream , divided (500 ml)
  • ¾ cup granulated sugar (150 grams)
  • 6 large egg yolks
  • 1 tablespoon vanilla extract

For the caramel swirl:

  • 6 tablespoons unsalted butter (85 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 cup heavy cream (250 ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse salt


To make the ice cream base:

  • Add 1 cup of the cashews and the milk into a medium saucepan and set over medium low heat. Heat until small bubbles appear at the edges and it just starts steaming. Do not boil.
  • Remove from heat and let cool completely to room temperature, about 1 hour (see Notes). Strain out cashews and discard or save for another purpose.
  • Return the strained milk to the saucepan and add 1 cup of the heavy cream and the sugar. Set over medium low heat and stir to dissolve the sugar. Heat until small bubbles appear at the edges and it just starts steaming. Do not boil.
  • Meanwhile, whisk together the egg yolks in a medium bowl. Add the hot milk mixture in a small stream while whisking constantly.
  • When completely combined, return to the saucepan over medium low heat. Stir constantly while mixture thickens until it coats the back of a spoon, about 5 minutes.
  • Pour mixture through a mesh strainer and stir in the remaining 1 cup heavy cream and the vanilla extract. Chill completely in the fridge, at least 4 hours.

To make the caramel swirl:

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and stir to combine. Continue to stir frequently as mixture melts and eventually turns dark golden brown. If butter separates during the process, reduce heat and stir frequently until it comes back together.
  • When mixture is golden and smoking, remove from heat and slowly add the heavy cream in a small stream while whisking constantly. Caramel will steam and bubble violently. Return to low heat and stir until any lumps are dissolved and mixture is smooth. Remove from heat and whisk in the vanilla extract and salt. Cool completely to room temperature, about 1 hour.

To assemble the ice cream:

  • Mix the ice cream base in an ice cream maker according to manufacturer's instructions. In a large bowl or tupperware, layer the churned ice cream, caramel sauce and remaining 1/2 cup of the cashew halves. Let firm up in the freezer for 2-3 hours before serving.


  • The milk will absorb more cashew flavor the longer it is allowed to steep. If desired, place in the fridge and steep overnight.
  • You may not need all of the caramel sauce. Use the rest as a topping if desired.
  • Makes 1 quart.
Caramel recipe from The Perfect Scoop.


Calories: 730kcal, Carbohydrates: 50g, Protein: 9g, Fat: 57g, Saturated Fat: 30g, Cholesterol: 294mg, Sodium: 203mg, Potassium: 282mg, Fiber: 1g, Sugar: 41g, Vitamin A: 1818IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 2mg
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