Description
Indulge in the creamy goodness of this homemade vegan vanilla ice cream. Made with wholesome ingredients, this dairy-free treat is easy to prepare and utterly delicious. Perfect for a hot summer day or a sweet ending to any meal.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups raw cashews (soaked in hot water for 2 hours or overnight)
- 1 1/2 cups full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
Optional for Creaminess:
- 1 tablespoon coconut oil
Instructions
- Prepare Cashews: Drain and rinse the soaked cashews.
- Blend Ingredients: In a high-speed blender, combine cashews, coconut milk, maple syrup, vanilla extract, salt, and coconut oil if using. Blend until smooth.
- Chill Mixture: Transfer the blend to a container, chill in the refrigerator for at least 2 hours.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until creamy.
- Freeze: Transfer the churned ice cream to a container and freeze for 2–4 hours for optimal texture.
- Serve: Allow the ice cream to sit at room temperature for a few minutes before scooping and serving.
Notes
- No ice cream maker? Freeze the mixture in a dish, stirring every 30 minutes until firm.
- For added flavor, swirl in fruit puree or chocolate chips while churning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 10g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
