Vegan Cashew Coconut Ice Cream

🌱 Vegan Cashew Coconut Ice Cream

Indulge in a luxuriously creamy, dairy-free dessert that rivals traditional ice cream. This recipe combines the richness of cashew milk with the velvety texture of coconut milk and the subtle sweetness of maple syrup, resulting in a delightful frozen treat.​

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🧾 Ingredients

For Homemade Cashew Milk:

• 1 cup raw cashews

• 1 cup water​

For the Ice Cream Base:

• 1 cup full-fat coconut milk

• 2 cups homemade cashew milk (from above)

• 1 cup white granulated sugar

• ¼ cup water

• ¾ cup cacao butter

• ¼ cup coconut oil

• ¼ teaspoon salt

• 2 teaspoons pure vanilla extract

👩‍🍳 Instructions

1. Make the Cashew Milk:

• Soak the raw cashews in boiling water for 1 hour.

• After soaking, blend the cashews with 1 cup of water until smooth and creamy.

• Set aside this homemade cashew milk.​

2. Prepare the Ice Cream Base:

• In a saucepan, combine the granulated sugar and ¼ cup water.

• Heat over medium flame until the sugar is completely dissolved.

• Add the cacao butter, coconut oil, and salt to the saucepan.

• Cook for 4-5 minutes, stirring occasionally, until all ingredients are melted and well combined.

• Remove from heat and stir in the vanilla extract.​

3. Combine and Chill:

• In a large mixing bowl, combine the full-fat coconut milk, homemade cashew milk, and the melted sugar mixture.

• Mix thoroughly using an immersion blender until the mixture is smooth and well-blended.

• Place the bowl in the freezer for 15-20 minutes to chill.​

4. Churn the Ice Cream:

• Transfer the chilled mixture into an ice cream machine.

• Churn according to the manufacturer’s instructions, typically for 30-40 minutes, until the ice cream reaches a creamy, soft-serve consistency.

Freeze and Serve:

• Transfer the churned ice cream into popsicle molds or an airtight container.

• Cover and freeze for 10-12 hours, or until firm.

• Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

🧊 Storage Information

• Freezer Storage: Store the homemade ice cream in an airtight container, covering the surface with a layer of plastic wrap to prevent ice crystals.

• Shelf Life: Consume within a week for optimal freshness and texture.​

❓ FAQs

Q: How does homemade vegan ice cream compare to store-bought?
Homemade vegan ice cream offers a fresher taste and customizable ingredients, allowing you to control sweetness and texture.​

Q: Can I use alternative sweeteners?
Yes, alternatives like coconut sugar, agave nectar, maple syrup, or date syrup can be used to sweeten the ice cream.​

Q: Is vegan ice cream healthier than traditional ice cream?
Vegan ice cream is typically lower in calories and free from dairy and animal fats, making it a suitable option for those with dietary restrictions.​

📊 Nutritional Information (Per Serving)