Vegan Coconut Cashew Ice Cream
Coconut cashew ice cream. A classic vanilla ice cream with a twist. This ice cream is a creamy coconut milk-based ice cream packed with cashews & coconut!
Ingredients:
136 fl oz / 1 400 ml can organic coconut milk
½ cup unsalted cashew butter
1 tsp pure vanilla extract
Add-ins:
2 tbsp roasted cashews, chopped
Directions:
1
Add all ingredients except Add-ins to a food processor or blender: coconut milk, cashew butter, vanilla and sweetener.
2
Blend until smooth. Periodically scrape down the sides of the blender/processor.
3
Add the coconut chips and pulse a few times, until incorporated.
4
Cover and place into the freezer. Freeze for 1 hour.
5
fold in chopped cashews—the ice cream mixture will be thickened & creamy—this will prevent the cashews from sinking to the bottom.
6
Freeze for an additional 2-5 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.
CategoryBrunch, Dessert, SnackCooking MethodStewingDietDiabetic, Gluten Free, Low Calorie, Vegetarian
Ingredients
Ingredients:
136 fl oz / 1 400 ml can organic coconut milk
½ cup unsalted cashew butter
1 tsp pure vanilla extract
Add-ins:
2 tbsp roasted cashews, chopped
Directions
Directions:
1
Add all ingredients except Add-ins to a food processor or blender: coconut milk, cashew butter, vanilla and sweetener.
2
Blend until smooth. Periodically scrape down the sides of the blender/processor.
3
Add the coconut chips and pulse a few times, until incorporated.
4
Cover and place into the freezer. Freeze for 1 hour.
5
fold in chopped cashews—the ice cream mixture will be thickened & creamy—this will prevent the cashews from sinking to the bottom.
6
Freeze for an additional 2-5 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.