Vegan Vanilla Ice Cream
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
7
Low
Nutrition per serving
Calories224.2 kcal (11%)
Total Fat12.5 g (18%)
Carbs26.7 g (10%)
Sugars17.5 g (19%)
Protein4.2 g (8%)
Sodium32.7 mg (2%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
Step 2
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
Step 3
To make the ice cream:
Step 4
Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).
Step 5
Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain. Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!