Vegan Vanilla Ice Cream
This vegan vanilla ice cream is so easy to make. Super rich and creamy. The perfect summer treat. Made with just 7 ingredients. No one will ever believe it’s dairy-free and egg-free. Takes about 15 minutes of hands-on prep time. Great on its own, in an ice cream sundae or paired with your favorite desserts. Yield for recipe is 1.5 quart.
Servings: 10 cup
Calories: 381kcal
Ingredients
- 2 ¾ cups Almond milk
- 2 tablespoons Tapioca starch
- ½ cup Cashews - raw
- 1 ¼ cup Avocado oil
- ⅔ cup Granulated Sugar
- ⅓ cup Corn syrup
- 1 tablespoon Vanilla Bean paste
Instructions
- Place all ingredients into the blender container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend on high for about 5 minutes until homogenize.
- Pour vegan custard mixture into a large oversize zip lock bag or airtight container and store in the refrigerator until cold (we recommend overnight but minimal 5 hours). The longer the vegan custard base chills, the creamier your ice cream will be.
- Next it’s time to churn the ice cream. Remove the frozen canister from the freezer and place on ice cream maker base.
- Pour vegan ice cream custard base into the ice cream maker and churn.
- Process according to your ice cream maker's instructions. It will be the consistency of soft serve when done. About 60 minutes.
- Freeze. Transfer to a chilled container. Press a sheet of parchment directly against the surface and seal. Freeze until vegan ice cream until firm. Overnight is best. Minimum six hours until firm.
Nutrition
Serving: 0.5cup | Calories: 381kcal | Carbohydrates: 27g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 97mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 23g | Vitamin C: 0.03mg | Calcium: 86mg | Iron: 0.5mg
