Pudding & Dessert
No-Bake Cashew Nougat Ice Cream (Oven-Free)
Prep
20 min
Cook
360 min
Servings
8
Level
Easy
This nougat-style semifreddo combines soft whipped cream with savory toasted cashews and chewy marshmallows, frozen without needing an ice cream churner or oven. It has a smooth, creamy texture with a crunchy bite in every mouthful, making it a perfect go-to dessert for hot weather. The method is super simple — just mix, pour into a mold, and freeze overnight.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 ml cold whipping cream
- 150 ml sweetened condensed milk (white)
- 100 grams cashew nuts
- 80 grams mini marshmallows
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 50 grams graham crackers, roughly crushed
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👩🍳 Instructions
- 1 Toast the cashews in a dry skillet (no oil) over low heat for 5-7 minutes, stirring constantly, until fragrant and golden brown. Remove from heat, let cool, then roughly chop.
- 2 Prepare a medium-sized loaf pan and line it with plastic wrap or parchment paper, covering all sides so it will be easy to remove later.
- 3 In a large, chilled bowl, whip the cold whipping cream with a mixer on high speed for 3-4 minutes until soft peaks form (thick but still slightly droopy when the whisk is lifted).
- 4 Add the condensed milk, honey, vanilla extract, and salt to the whipped cream. Gently fold everything together with a spatula using a folding technique so the air in the cream isn't lost.
- 5 Add the chopped cashews and mini marshmallows to the cream mixture. Fold gently until all the ingredients are evenly combined.
- 6 Pour half of the mixture into the prepared pan, smooth out the surface, then sprinkle some of the crushed graham crackers on top.
- 7 Pour the remaining mixture on top, smooth it out again, then sprinkle the rest of the crushed graham crackers along with a few chopped cashews on top for garnish.
- 8 Cover the surface of the pan with plastic wrap, then freeze for at least 6 hours or overnight until completely firm.
- 9 Before serving, remove from the freezer and let it sit at room temperature for 5 minutes to make slicing easier. Cut with a sharp knife dipped in warm water, and serve immediately.
💡 Tips
• Make sure the bowl and mixer whisk are completely chilled before whipping the cream for the best, quickest results.
• Don't over-whip the cream until it's over-whipped, as the texture can become grainy and separated — stop as soon as it reaches soft peaks.
• Let the toasted cashews cool completely before mixing them into the cream; if they're still warm, they can cause the cream to melt.
• You can swap the cashews for chopped almonds or walnuts if you prefer, or add chocolate chunks for a fun variation.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
21 g
Fat
26 g
Carbs
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