Vegan Ice Cream
Ingredients
-
1
cup
raw cashews
-
2
cans
full fat coconut milk
-
1
tablespoon
vanilla bean paste
-
⅔
cup
cane sugar
-
½
teaspoon
sea salt
Instructions
- Soak the cashews overnight or boil them for 5 minutes, then drain.
- Freeze the ice cream maker drum for at least 7 hours, preferably 24 hours.
- Blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar, and sea salt until completely smooth.
- Refrigerate the mixture for at least 4 hours.
- Churn the mixture in the ice cream maker according to the manufacturer's instructions for about 20-25 minutes.
- Transfer the soft serve ice cream to a container, cover tightly, and freeze for at least 4 hours.
- Let the ice cream sit at room temperature for 5 minutes before scooping and serving.
Nutrition Facts (estimated)
Servings
16 servings
Calories
170
Total fat
14g
Total carbohydrates
13g
Total protein
2g
Sodium
80mg
Cholesterol
0mg
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