Vegan Ice Cream Recipe

🧂 Ingredients

• 2 13.4-ounce cans full-fat coconut milk
• 1 cup raw cashews

  soaked overnight or boiled for 5 minutes, then drained
• ⅔ cup cane sugar

  or any organic granulated sugar
• 1 tablespoon vanilla bean paste

  or vanilla extract or 1 scraped vanilla bean
• ½ teaspoon sea salt

Instructions

• 1 Ensure the cashews have been properly soaked and drained before starting. If
  using an ice cream maker, make sure the freezer base has been frozen for at
  least 7 to 24 hours prior to use—ideally, keeping it stored in the freezer
  ensures it’s always ready.
• 2 In a high-speed blender, combine the soaked cashews, coconut milk, vanilla bean
  paste, cane sugar, and sea salt. Blend on high for 2 to 4 minutes, or until the
  mixture is completely smooth and creamy. Depending on your blender, you may need
  to blend longer to ensure all the cashews are fully incorporated, creating a
  silky texture.
• 3 Transfer the blended mixture into a bowl or container and cover it. Blending can
  sometimes generate heat, so for the best results, refrigerate the mixture in the
  coldest part of the fridge for at least 4 hours, or up to 2 days if making the
  ice cream later.
• 4 Once the mixture is thoroughly chilled, remove it from the fridge. Set up the
  ice cream maker and insert the pre-frozen freezer base. Pour the ice cream
  mixture into the machine and churn according to the manufacturer’s instructions,
  typically for 20 to 25 minutes. The ice cream should develop a thick, creamy
  consistency similar to soft serve. If not using an ice cream maker, alternative
  no-churn methods can be used.
• 5 Transfer the soft serve ice cream into a container, such as a loaf pan, and
  smooth the top. Press a piece of plastic wrap, reusable wrap, or parchment/wax
  paper directly onto the surface to prevent ice crystals from forming. Wrap the
  entire container securely and place it in the freezer for at least 4 hours, or
  overnight for a firmer texture. The ice cream can also be enjoyed immediately in
  its soft-serve state.
• 6 When ready to serve, remove the container from the freezer and let it sit at
  room temperature for about 5 minutes, just as you would with store-bought ice
  cream. Scoop and enjoy!

Nutrition Info