Maple Vanilla Vegan Ice Cream Recipe

🧂 Ingredients

• 28 oz full-fat coconut milk
• 1 vanilla bean
• 1 cup raw cashews

  soaked in hot water overnight and drained
• 1 cup cream of coconut
• ⅔ cup maple syrup
• ½ tsp sea salt

Instructions

• 1 Add the coconut milk and vanilla bean to a saucepot and gently heat it for 3-5
  minutes over medium heat. Once hot, remove it from the stove and allow it to
  cool to room temperature. 
• 2 Remove the vanilla bean from the coconut milk and add it to a blender along with
  the soaked cashews, cream of coconut, maple syrup, and sea salt. Blend the ice
  cream base for 3-5minutes until it is smooth.
• 3 Pour the ice cream base into a large bowl then, split the vanilla bean down the
  center and remove the seeds using the back of the knife. Stir the vanilla bean
  seed into the icecream base, cover it with plastic wrap, and refrigerate it
  overnight.
• 4 Churn the maple vanilla vegan ice cream in an ice cream machine according to the
  manufacturer's instructions, then transfer the ice cream into a freezer-safe
  container once it doubles in volume. Place a piece of plastic wrap directly onto
  the ice cream to prevent ice crystals from forming, then seal it with the lid.
  Freeze for 4-6 hours until the maple vanilla ice cream is firm.  

Nutrition Info