Vegan Vanilla Cashew Ice Cream
Vegan Vanilla Cashew Ice Cream
A simple, creamy, and delicious vegan vanilla ice cream made from scratch using cashews and a touch of maple syrup for sweetness. No ice cream maker required!
- Preparation time
- 20 min
- Total time
- 4 hrs
- Servings
- 6
Instructions
Prepare the Cashews
- 1Drain the soaked cashews and rinse them thoroughly.
- 2If you soaked cashews in boiling water, ensure they are cool enough to handle before proceeding.
Blend the Ice Cream Base
- 1Add the drained cashews, full-fat coconut milk, maple syrup, vanilla extract, lemon juice, and salt to a high-speed blender.
- 2Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 1-5 minutes depending on your blender.
Chill and Freeze
- 1Pour the mixture into a freezer-safe container. Cover tightly.
- 2Freeze for at least 4-6 hours, or until firm. Stirring the ice cream every hour for the first 2-3 hours can help reduce ice crystals, but it's optional.
- 3Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 5 g
- Fat
- 24 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 24 g |
| Carbs | 30 g |
Tips
- Soaking cashews is key for a smooth texture. Adjust sweetness to your preference.
- Serve plain or with your favorite vegan toppings like berries or chocolate sauce.
- Ensure your coconut milk can is well-chilled for the best creamy consistency.