I got myself an ice cream maker! It’s really easy to use and you can use any ice cream recipe with it. I love that I’m able to explore different flavors and have the option to make healthy vegan recipes. It’s also been fun making ice cream with my son Jaden. He’s learning that healthy ice cream options are just as delicious. So here’s my first ice cream recipe, it’s vegan, gluten free, and made with raw cashews and coconut milk. Cashews add a smooth creaminess to the ice cream. I hope you enjoy it as much as I do! More ice cream recipes to come!
* If you have nut allergies you can omit the cashews and substitute 1 more can of coconut milk and follow the same exact directions.
Vegan Chai Coconut Ice Cream: (makes about 1 Quart)
1 1/2 cups raw cashews soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained
1 13.5-ounce can full fat or light coconut milk (sub almond milk for a less intense coconut flavor)
3 Tbsp melted coconut oil (or sub olive oil)
1/2 cup maple syrup or agave nectar
1 tsp pure vanilla extract
pinch sea salt
1 teaspoon cinnamon
1 Tbsp arrowroot powder or cornstarch
1/8 teaspoon each of ground nutmeg, cloves, and cardamom
Make sure you place your ice cream maker bowl in the freezer to freeze the night before Be sure to soak your cashews 4-6 hours in cool water or 1 hour in very hot water, then drain.
In a high speed blender add soaked, drained cashews, coconut milk, oil, maple syrup, vanilla, sea salt and 1 tbsp arrowroot starch. Blend until creamy and smooth. Taste and adjust sweetness as needed, adding more maple syrup if desired. Transfer blend to a mixing bowl and cover. Place the bowl in the fridge, for best results, chill overnight, or for at least 5-6 hours. If you’re in a rush, 1 1/2 to 2 hours in the freezer is will work.
Once your base is chilled assemble your chilled ice cream maker and pour in the chilled ice cream batter. Churn until creamy and thick and resembles soft serve about 30-45 minutes.
Turn off machine. Transfer ice cream to a freezer-safe container and smooth flat with a spoon or spatula. Cover securely and freeze for 4-5 hours or until firm . Before scooping, set out for 10-15 minutes to soften. Keeps in the freezer for up to 1 week, though best within the first few days.