The Best Vegan Vanilla Ice Cream
by Merle O'Neal • featured in Top Vegan-Friendly Desserts of 2018
Inspired by minimalistbaker.com
Ingredients
for 8 servings
-
3 cups cashews, ½ cup (65 g) if just making enough for the ice cream (390 g) -
¼ cup water (60 mL) -
1 ¼ cups organic sugar (250 g) -
4 tablespoons cocoa butter -
4 tablespoons coconut oil -
1 teaspoon salt -
1 cup coconut milk (240 mL) -
1 teaspoon vanilla extract - 1 vanilla bean
Special Equipment
- ice cream maker
Nutrition Info
Shop ingredients with-
Calories
462
-
Fat
37g
-
Carbs
29g
-
Fiber
1g
-
Sugar
19g
-
Protein
6g
Estimated values based on one serving size.
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Preparation
- Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
- Place the bowl of an ice cream machine in the freezer overnight.
- Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
- Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
- In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
- In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
- Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
- Chill the base in the refrigerator for 1 hour.
- Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
- Transfer the ice cream to a loaf pan and freeze overnight.
- Scoop and serve immediately.
- Enjoy!
- Nutrition Calories: 3708 Fat: 299 grams Carbs: 233 grams Fiber: 9 grams Sugars:158 grams Protein: 55 grams
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Tips
1 of
4
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plylie
Vanilla Bean is very expensive!!! a lot cheaper and works the same if you buy vanilla bean paste.
2018-08-15T02:07:31Z Helpful (50) -
quackson
woah like what even it looks like regular ice cream and i’m like in shock 😯😯😯😯😯
2018-08-15T12:14:12Z Helpful (34) -
kiiki
i’m allergic to nuts but i still tries a little and it was the bomb dot com
2018-08-16T02:45:46Z Helpful (28) -
bllaney92
I added a bit less of the sugar mix to the nut cream for a creamier consistency, I also split up the batter and made a birthday cake flavor, a chocolate, and a peppermint
2018-08-16T12:30:28Z Helpful (26)
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