Cashew Coconut Vanilla Ice Cream
A classic vanilla ice cream with a twist. This vegan ice cream is made with a base of coconut milk and cashews. Churn it in an ice cream maker and you'll get the creamiest frozen treat that's sweetened with fruit.
Servings 2
Ingredients
- 1 can (400ml) full-fat coconut milk
- 1/4 cup cashews, raw or dry roasted, unsalted
- 4 Medjool dates, pitted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
- When the bowl is frozen, prepare the ice cream: Add all the ingredients to a high-speed blender. Blend until smooth.
- Place the bowl in the ice cream maker. Turn it on and pour the blended mixture into the ice cream maker. Churn for 25-30 minutes or until the ice cream is of soft serve consistency.
- Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.
Notes
The ice cream will continue to harden as it freezes. If it gets too hard, let it sit on the counter for 5-10 minutes to let it soften before scooping.