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vegan cashew milk ice cream
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5 from 5 votes

Vegan Cashew Milk Ice Cream

This is a simple one! No cooking required, just a bit of blitzing. Trust me, it’s a game-changer.
Prep Time1 hour 20 minutes
Freezing Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: vegan cashew milk ice cream, vegan ice cream
Servings: 10
Calories: 119kcal
Author: Richard Makin

Ingredients

  • 100 g raw cashews
  • 300 ml boiling water
  • 25 g coconut oil
  • 65 g caster sugar
  • 2 tablespoon glucose syrup
  • 2 teaspoon vanilla bean paste
  • pinch sea salt

Instructions

  • In the large cup of a high speed blender (I use a nutribullet or a nina) jcombine the cashews with the boiling water. Leave to soak for 20 minutes. After 20 minutes, the water should still be warm and the cashews should’ve softened.
  • Add the remaining ingredients and blend to combine.
  • Chill the mixture in the fridge for 30 minutes. Blend again to re-homogenise then pour immediately into an ice cream machine and churn for roughly 30 minutes or until the ice cream is so thick that the blades can no longer turn. Turn off the machine and transfer the ice cream to a freezer-proof container with a lid. Seal and freeze for at least 4 hours before scooping and serving.

Nutrition

Serving: 1grams | Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 7mg | Fiber: 1g | Sugar: 9g