Creamy Vanilla Ice Cream
This rich, creamy vanilla vegan ice cream is incredibly easy to make with just 5 simple ingredients. It offers a decadent texture thanks to its cashew and coconut base, making it a perfect dairy-free alternative to classic ice cream. You'll love its smooth consistency and authentic vanilla bean flavor!
Price per Serving
Instructions
- 1
Ensure [cashews] are soaked (overnight or boiled for 5 minutes, drained) and [ice cream maker] freezer bowl is frozen (7-24 hours).
- 2
In a [high speed blender], blend the raw cashews (1 cup), ounce) cans full fat coconut milk (2 (13.4), vanilla bean paste (1 tablespoon), cane sugar (0.67 cup), and sea salt (0.5 teaspoon) until completely smooth.
- 3
Pour mixture into a [bowl] or [container] (or leave in the [blender]) and cover. Chill in the fridge for 4 hours (up to 2 days).
- 4
Remove from the fridge. Pour the mixture into the [ice cream maker] and churn for 20-25 minutes according to manufacturer settings until thick and smooth.
- 5
Scoop the soft serve ice cream into a [loaf pan] or other [container]. Cover tightly with [plastic wrap] or [parchment paper] to prevent ice crystals. Freeze for at least 4 hours, or overnight, until firm.
- 6
After freezing, remove from freezer and let sit at room temperature for 5 minutes before scooping and serving.
Nutrition Facts
Per portion
Macronutrients
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