Description
Silky, scoopable, homemade vanilla vegan ice cream made with cashews and coconut for a rich, creamy texture without dairy.
Ingredients
Scale
- 200 g raw cashews (1 cup), soaked
- 400 ml full-fat canned coconut milk (1 2/3 cups)
- 240 ml unsweetened almond milk (1 cup)
- 120 g granulated sugar (1/2 cup)
- 60 ml maple syrup (1/4 cup)
- 15 ml vanilla extract (1 tbsp) or seeds from 1 vanilla bean
- 15 ml neutral oil (1 tbsp), such as light olive or refined avocado oil
- 1/8 tsp fine sea salt
Instructions
- Soak the cashews for at least 4 hours or overnight, then drain and rinse.
- In a blender, combine coconut milk, almond milk, sugar, and maple syrup. Blend to dissolve.
- Add soaked cashews, neutral oil, vanilla, and salt to the blender. Blend until smooth.
- Chill the blended mixture in the refrigerator for at least 2 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for 2-4 hours to firm up before serving.
Notes
For a cashew-free option, replace with coconut cream and oat cream. Add cornstarch to stabilize.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 453
- Sugar: 33g
- Sodium: 80mg
- Fat: 30.5g
- Saturated Fat: 14.7g
- Unsaturated Fat: 15.8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 0mg