Cuban recipe

Creamy No-Churn Cashew Fruit Ice Cream

Name: Creamy No-Churn Cashew Fruit Ice Cream
Prep time: 40 min
Cook time: 10 min
Total time: 460 min
Ingredients: 300 g prepared pulp from the ripe cashew apple (marañón), strained and nut-free; 400 ml 35% cream, very cold; 300 g condensed milk; 1 tablespoon lime juice; 1 pinch of salt

Cuban cashew fruit ice cream, creamy and made without an ice cream machine: fruit pulp, whipped cream and condensed milk. Just whip and freeze.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation40 min
Cooking10 min
Total time7 h 40 min
Servings6-8 servings
DifficultyEasy

Cashew fruit (marañón) is one of those fruits that in Cuba is enjoyed fresh, as juice or in preserves: fleshy, fragrant and with that slightly astringent edge that makes it unmistakable. This ice cream turns it into a fresh, silky dessert, perfect for hot days.

No ice cream machine is needed: the whipped cream adds the air and the condensed milk the creaminess, so the result stays soft and easy to scoop, without ice crystals.

A note on safety: only the fleshy fruit (the yellow or red cashew apple) is used. The nut that hangs from its end, with its toxic shell, is removed whole without opening it and is not used in this recipe.

Ingredients

Check off the ingredients you have.

300 g prepared pulp from the ripe cashew apple (marañón), strained and nut-free
400 ml 35% cream, very cold
300 g condensed milk
1 tablespoon lime juice
1 pinch of salt

Method

Choose ripe cashew fruits, use only the fleshy yellow or red fruit and remove the whole nut without opening it; discard it along with its shell. Wash the fruit well and cut it into pieces.
AI-generated image.CiberCuba
Blend the cashew fruit pieces and strain the purée to remove fibres and bits; you need about 300 g of strained pulp.
AI-generated image.CiberCuba
If the pulp is very astringent or watery, cook it over low heat for a few minutes, stirring, until it softens and thickens slightly. Let it cool completely.
AI-generated image.CiberCuba
Mix the cold pulp with the condensed milk, lime juice and the pinch of salt until combined.
AI-generated image.CiberCuba
Whip the very cold cream until it forms soft peaks, taking care not to overwhip so it doesn't split.
AI-generated image.CiberCuba
Fold the whipped cream into the cashew fruit mixture with gentle folding motions so you don't lose the air.
Transfer the mixture to a freezer-safe container, smooth the surface, cover tightly and freeze for 6 to 8 hours.
Serve in scoops, straight from the freezer, in glasses or bowls.