Vanilla Ice Cream
This is the perfect ice cream to make when you want basic non-dairy vanilla ice cream. It's simple, coconut-y. and infused with a vanilla flavor.
Servings: 8 (1/2-cup) servings
Calories:
Ingredients
- 1 (14-oz) can full-fat coconut milk
- 1 cup cashews , soaked*
- 1/4 cup maple syrup
- 1 vanilla bean pod , split and scraped
- 2 tsp. vanilla extract **
- 1 tsp. vanilla bean paste
Instructions
- Blend. Add the coconut milk, cashews, maple syrup, and vanilla into a high-speed blender and blend on high until smooth. Use the tamper to push all the ingredients down into the blade. Do not over-blend or melting will occur.
- Taste and adjust the flavor, adding more maple syrup for sweetness and vanilla for vanilla flavor.
- Freeze. Add the ice cream base into a freezer-safe container and freeze. Once every hour, remove from the freezer and stir /whisk to incorporate air. Repeat until mostly firm, 6-8 hours. You can also completely freeze the ice cream base (the thinner the layer, the better), break it into chunks, and then re-blend it either in the Vitamix or a food processor until fluffy.
- Serve. Remove the ice cream from the freezer 10 minutes before serving (or until soft enough to scoop).
Notes
*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak, pour boiling hot water over the cashews and soak for 1 hour. When the cashews are done soaking, drain the water and rinse the cashews thoroughly.
**Use vanilla extract that contains alcohol. Alcohol prevents big ice crystals from forming, resulting in a softer texture.
***Because the ice cream doesn't contain any emulsifiers or stabilizers, and is not technically churned, it gets harder and icier the longer it sits in the freezer. So, it's best consumed immediately or as soon as possible.
**Use vanilla extract that contains alcohol. Alcohol prevents big ice crystals from forming, resulting in a softer texture.
***Because the ice cream doesn't contain any emulsifiers or stabilizers, and is not technically churned, it gets harder and icier the longer it sits in the freezer. So, it's best consumed immediately or as soon as possible.