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No Churn Vegan Vanilla Ice Cream

Course Dessert
Prep Time 2 hours
Freeze Time 8 hours
Servings 8

Ingredients

  • 1 can of full-fat coconut milk
  • 1 can 5 oz of coconut cream
  • 1 cup of raw unsalted cashews soaked for 2-3 hours
  • ½ cup of agave or maple syrup
  • 2 tsp of vanilla extract
  • Seeds from 2 vanilla beans or 1 tbsp of vanilla bean paste

Instructions

  • Soak the cashews in room temperature water for 2-3 hours, then drain and rinse.
  • Toss all the ingredients into a high-speed blender and blend until super smooth.
  • Pour the mix into a loaf pan or an ice cream container, then pop it in the freezer for at least 8 hours or overnight. Before scooping, let it thaw at room temperature for about 15 minutes.

Notes

  • Swap out the vanilla beans and extract for 1 tablespoon of vanilla bean paste if it's more convenient.
  • Make sure to grab both full-fat coconut milk and coconut cream. They're different, with coconut cream being the thick layer on top of coconut milk.
  • When it comes to cashews, soak them to guarantee your ice cream turns out perfectly textured. Use raw, unsalted cashews for the right consistency – they're more about texture than flavor.