A creamy vanilla ice cream, made with cashew nuts and compassion.
Who would have thought vegan desserts could be so dreamy?
– makes 950 ml
4 ounces cashews (about 1 cup) with 2 ½ cups water, simmered covered for 15 minutes
2 Tbsp + 2 tsp canola oil
½ cup + 2 Tbsp white granulated sugar
⅓ cup corn or agave syrup
2 tsp unrefined coconut oil
5 g cocoa butter, melted
½ tsp apple cider vinegar
¼ tsp salt
2 vanilla beans
½ tsp xanthan gum
Place the simmered cashews along with their water in a blender.
Place the canola oil, sugar, syrup, coconut oil, cocoa butter, apple cider vinegar and salt into the blender.
Cut the vanilla beans in half lengthwise and scrape out the paste. Add the vanilla paste to the blender and discard the outer bean halves.
Place the lid on the blender and place a towel over the top to protect against spillover. Blend on low for 1 minute. While the blender is running, carefully remove the small top cap of the blender and pour the xanthan gum into the blender vortex and blend for an additional 1 minute.
Transfer the mixture to a bowl and place it in the refrigerator until completely cold, about 4 hours.
Process the mixture in an ice cream maker for 30 minutes. Chill your ice cream container in the freezer.
Transfer the ice cream to the container, packing it down to make sure there are as few air pockets as possible.
Chill for at least 12 hours. Enjoy with hot baked chocolate fondant, or fresh strawberries.
Thank you to Mattie from ‘Vegan Baking’.
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