Poppy Seed, Nut & Cinnamon Ice Cream
This poppy seed, nut and cinnamon ice cream brings cosy winter flavours straight to your freezer. A base of homemade cashew cream makes it wonderfully creamy and completely plant-based. Poppy seeds, chopped nuts, cinnamon and a splash of orange and lemon juice come together in a combination that suits both a festive menu and a snug winter evening. And making your own ice cream is far easier than you might think.
Ingredients
- 4 tbsp poppy seeds, whole or ground
- 4 tbsp chopped nuts, walnuts or almonds
- 1 banana, medium
- 2 tsp ground cinnamon
- 2 pinches salt
- 1 orange, juiced
- 1 lemon, juiced
- 1 vanilla pod, seeds scraped, or 2 tbsp vanilla rum
- 500 ml cashew cream, homemade, see method below
- 200 g cashews (for the cashew cream)
- 250 ml water (for the cashew cream)
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 320 kcal | 1,280 kcal |
| Carbohydrates | 24 g | 96 g |
| Protein | 7 g | 28 g |
| Fat | 22 g | 88 g |
| Fibre | 3 g | 12 g |
| of which sugar | 10 g | 40 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Make the cashew cream: Add the 200 g cashews and 250 ml water to a high-speed blender (a smoothie blender works well). Start on a low speed to break down the nuts, then blend on high for about 1 minute until light and creamy. Note: the texture won't be like whipped dairy cream. This makes roughly 500 ml.
- Add all the ingredients (poppy seeds, chopped nuts, banana, salt, cinnamon, orange and lemon juice, vanilla seeds and the cashew cream) to a blender and blitz until smooth and evenly creamy.
- Pour the creamy mixture into a suitable freezer container or individual ramekins and place in the freezer.
- Freeze until firm. Tip: it tastes especially good half-frozen, so dig in early if you like a softer scoop.
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Nutrition facts per serving (estimate)
| Calories | 320 kcal |
|---|---|
| Carbohydrates | 24 g |
| Protein | 7 g |
| Fat | 22 g |
| Fibre | 3 g |
| of which sugar | 10 g |
Frequently asked questions
Can I swap the cashew cream for another plant-based cream?
Yes, you can use oat cream or coconut milk instead. Cashew cream does give the creamiest texture, though.
How long does the ice cream need in the freezer?
At least 3 to 4 hours, ideally overnight. That said, it's also lovely half-frozen for a softer scoop.
Do I need to soak the cashews first?
No soaking needed here. A high-speed blender turns the nuts straight into a creamy cashew cream with the water.
Is this ice cream suitable for children?
Yes. As long as you use the seeds from a vanilla pod rather than vanilla rum, it's completely alcohol-free and fine for children.
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