Comments

MICHELENE A WALKERMake-Ahead Homemade Manicotti 1 day ago
I haven't tried this recipe yet but I do have a su...
Thank you very much for this recipe. You are my ki...
Susan ServinBroccoli Apple Salad 15 days ago
Try this too!
Susan ServinTurkey Pot Pie 15 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...

Creamy Vegan Vanilla Ice Cream

Blossom Lady
Aug 04, 2021 07:53 AM
Creamy Vegan Vanilla Ice Cream

The hunt for our go-to vegan vanilla ice cream is officially over! This recipe is not only simple to make, but it also yields perfectly sweet, creamy vegan ice cream in 3 hours including freezing! Plus, just 6 ingredients required. Let us show you how it’s done! The base for this ice cream is coconut milk + cashew butter. It’s a magical combo that creates a rich, creamy, dreamy texture.

For sweeteners, we went with a mix of maple syrup and cane sugar. Maple adds a delicious flavor and cane sugar helps the texture by reducing ice crystallization. Vanilla extract adds that classic vanilla flavor. And lastly, for even more creaminess, you can optionally add xanthan gum and olive or avocado oil, both of which add more richness.

All the ingredients are added to a blender and blended until smooth and creamy. Then the mixture is chilled slightly so that the warmth from blending doesn’t mess with the churning in the ice cream maker.

Ingredients:

  • 2 14-ounce cans full fat coconut milk (ensure it’s a quality brand*)
  • 1/4 cup raw cashew butter
  • 1/4 cup maple syrup or agave nectar (or sub all organic cane sugar)
  • 1/4 cup organic cane sugar (or sub all maple syrup)
  • 1 Tbsp pure vanilla extract (or sub fresh vanilla from a vanilla pod, though the alcohol in extract ensures the ice cream doesn’t freeze too firmly)
  • 1/2 tsp xanthan gum (for creamier texture // if you don’t have, omit)
  • 1 Tbsp olive oil or avocado oil (optional // for a bit of added creaminess)
Prep Time:
180 minutes
Cook Time:
0 minutes
Total Time:
180 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments