The Best Vegan Vanilla Ice Cream Recipe By Tasty

THE BEST VEGAN VANILLA ICE CREAM RECIPE BY TASTY

Steps:

• Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
• Place the bowl of an ice cream machine in the freezer overnight.
• Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
• Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
• In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
• In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
• Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
• Chill the base in the refrigerator for 1 hour.
• Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
• Transfer the ice cream to a loaf pan and freeze overnight.
• Scoop and serve immediately.
• Enjoy!

VEGAN VANILLA ICE CREAM RECIPE

Steps:

• The day before, freeze your freezer bowl according to your ice cream maker's instructions. This is the ice cream maker I use.
• Add all ingredients except the vanilla bean pod into a food processor.
• Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
• Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
• Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
• Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
• Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

CREAMY VEGAN VANILLA ICE CREAM

Steps:

• The day before use, place your ice cream churning bowl in the freezer to properly chill.
• To a high-speed blender, add coconut milk, cashew butter, maple syrup, organic cane sugar, vanilla, xanthan gum, and olive or avocado oil (optional). Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed.
• Transfer mixture to the refrigerator to chill for ~30 minutes (or up to overnight) or until it's at least room temperature or cooler (you don't want to add it to the ice cream maker warm).
• Add the slightly chilled mixture to ice cream maker and churn according to manufacturer's instructions - ours took exactly 30 minutes. It should look like thick soft serve (see photo).
• Once churned, transfer the ice cream to a large freezer-safe container and smooth with a spoon. Top with parchment paper and freeze for at least 2 hours or until firm.
• Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.