Today we are making the ultimate vegan ice “cream”. The problem with many plant based creams is they don’t include the proper ratio of cream to fat, leaving a crystallized icy texture. This easy recipe combines coconut and cashew cream with a couple other simple flavors to create the perfect, creamy, end of summer snack.
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? Affiliate links
Immersion blender : https://amzn.to/3fDaxNi
Thai Kitchen Coconut Cream, 13.66 oz : https://amzn.to/2CA1uhH
Vanilla Beans: https://amzn.to/3hinbSc
Ice cream scoop: https://amzn.to/30wjL7x
? FULL RECIPE?
Get the printable copy: https://mailchi.mp/545d67b3782c/w8rn23lvgr
Yields:8 servings
Prep time: 10 minute Wait time: 12 hours
INGREDIENTS
½ cups cashews
1/2 cups sugar
¾ cups + 1/4 cups water
4 tablespoons, refined coconut oil (optional)
½ cup coconut cream, chilled
1 teaspoon vanilla extract
1 vanilla bean
1 teaspoon salt
Pro Tips:
* Place immersion blender attachment and ice cream loaf/mold in the freeze before use to make sure they are nice and chilled.
*Buying a full fat coconut milk will result in a creamer,smoother texture and all over better ice “cream” experience. I like this one Thai Kitchen Coconut Cream, 13.66 oz : https://amzn.to/2CA1uhH
*Keep It Creamy- A common complaint about homemade ice cream is that it gets hard and icy when it’s stored in the freezer. You can add in a few tablespoons of alcohol (such as a fruit liqueur to fruit-flavored ice cream, or vodka. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
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