Vegan Ice Cream
This creamy vegan ice cream delivers a smooth, melt-in-your-mouth texture without any dairy. Crafted with a blend of rich homemade cashew milk and coconut milk, enhanced with cacao butter and coconut oil, it achieves the perfect ice cream consistency. A delightful plant-based dessert that will satisfy any sweet craving.
Instructions
- 1
The day before, place the [ice cream machine] bowl in the freezer.
- 2
Prepare [homemade cashew milk]. Soak raw cashews (1 cup) in hot water for 60 minutes. Drain, then blend with water (1 cup) and water (2 tbsp) until creamy. Use all of this milk.
- 3
Combine the homemade cashew milk (2 cups) with coconut milk (1 cup) in a large bowl. Set aside.
- 4
Prepare remaining ingredients.
- 5
In a saucepan, melt white granulated sugar (1 cup) with water (0.25 cup) over heat, stirring constantly until dissolved.
- 6
Add cacao butter (0.75 cup), coconut oil (0.25 cup), and salt (1 tsp) to the saucepan. Mix until all ingredients are melted together.
- 7
Pour the melted mixture into the bowl with the homemade cashew milk (2 cups) and coconut milk (1 cup). Add vanilla extract (2 tsp).
- 8
Blend thoroughly using an [immersion blender]. Alternatively, blend in a [blender] and return to the bowl.
- 9
Chill the mixture in the freezer for 15 minutes. Stir if sides harden.
- 10
Pour the mixture into the [ice cream machine] and churn according to manufacturer instructions until a soft-serve consistency is reached (25-45 minutes).
- 11
Transfer to a [loaf pan], smooth the top, cover, and freeze until set.
- 12
Scoop and serve the set ice cream.
Nutrition Facts
Per portion