Simple, practical, and full of everyday flavour, Kulfi. Cashew Almond Oats Ice Cream is a vegan, vegetarian Indian, Vegan dessert made with cashews, almonds, and water in about 100 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 80 minutes
  • Cook time: 20 minutes
  • Total time: 100 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Cuisine: Indian, Vegan

Ingredients

  • 1/3 cup cashews
  • 1/3 cup almonds
  • water
  • 1/4 cup quick cooking oats
  • 5-6 Tablespoons raw sugar or jaggery
  • 1 Tablespoon of softened vegan butter (or high fat oil)
  • 1/2 teaspoon saffron
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon of arrowroot/cornstarch powder

Method

  1. Soak cashews and almonds overnight (I used 1/3 cup each). Nuke them in the microwave for a minute with a little water. You can also soak them for an hour and then nuke them in the microwave for 2-3 minutes. or blanch/cook in hot water for 2 minutes.
  2. Puree the cashews and almonds with about 1/3 – 1/2 cup warm-(more towards hot) water to make a creamy puree. I did not peel the almonds, you can peel them if your blender doesnt puree the mix smooth enough with the peel.
  3. Add some quick cooking oats(1/4 cup), 5-6 tablespoons raw sugar or jaggery(depending on the sweetness wanted) and a Tablespoon of softened vegan butter or high fat oil, 1/2 teaspoon saffron, 1/2 teaspoon cardamom powder and blend again. Add a little water if needed to get a thick puree consistency.
  4. This puree now can be frozen as is, in popsicles or any container, or put in the icecream maker.

Cooking Step

  1. I heated the puree in a teaspoon vegan butter over low heat, stirring almost continuously, till it just about bubbled.
  2. This will thicken the puree even more. You can add a teaspoon of arrowroot/cornstarch powder mixed in a little water, to thicken it further.(the cooking adds a bit of a sticky oat texture. If you dont like stickyness, skip this step) Use icecream maker, or freeze in covered container or as popsicles.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.