Ingredients
Base Ingredients
- 1 cup raw cashews (soaked in water overnight or boiled for 5 minutes, then drained)
- 2 (13.4 ounce) cans full fat coconut milk
- 1 tablespoon vanilla bean paste (or 1 vanilla bean)
- ⅔ cup cane sugar (or other organic granulated sugar)
- ½ teaspoon sea salt
Instructions
- Soak Cashews and Prepare Ice Cream Maker: Ensure the raw cashews are fully soaked overnight or boiled and drained. Place your ice cream maker’s freezer base in the freezer for at least 7 to 24 hours (preferably 24 hours) so it is thoroughly chilled before use.
- Blend Ingredients: In a high-speed blender, combine the soaked cashews, full-fat coconut milk, vanilla bean paste, cane sugar, and sea salt. Blend on high speed for 2 to 4 minutes or until the mixture is completely smooth with no cashew pieces remaining.
- Chill Mixture: Pour the blended mixture into a container or leave it in the blender, cover it, and refrigerate for at least 4 hours to chill thoroughly. It can be kept in the fridge for up to 2 days if not using immediately.
- Churn Ice Cream: Remove the chilled mixture from the fridge. Set up your ice cream maker with the frozen base and pour in the mixture. Churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until the mixture thickens into a smooth soft serve consistency.
- Freeze to Set: Transfer the soft serve ice cream into a container such as a loaf pan. Smooth the top and cover the surface with plastic wrap or reusable wrap directly touching the ice cream to prevent ice crystals. Wrap the outside as well and freeze for at least 4 hours or overnight for a firmer texture. Alternatively, serve immediately as soft serve.
- Serve: Once firm, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly before scooping. Serve and enjoy your creamy vegan ice cream.
Notes
- Soaking the cashews overnight helps achieve a creamy texture; boiling is a quicker alternative.
- Using a high-speed blender is crucial to get a perfectly smooth base.
- If you don’t have an ice cream maker, consult alternative no-churn recipes for similar results.
- Covering the ice cream surface with plastic wrap prevents ice crystals and maintains a smooth texture.
- Allowing the frozen ice cream to soften slightly at room temperature improves scoopability.
- Prep Time: 8 hours 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
- Diet: Vegan
