Kulfi. Cashew Almond Oats Ice Cream

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.