Vegan Ice Cream Recipe
Vegan ice cream is a type of ice cream that does not contain any dairy products. There are many types of vegan ice cream available and the taste and texture varies depending on the ingredients used. It’s made using plant-based milk, coconut milk, cashew milk, soy milk or any other kind of non-dairy milk.
A lot of people are choosing to make the switch to vegan diets these days. There are many advantages to veganism – one can experience a boost in energy levels and weight loss while reducing their risk for heart disease, diabetes and cancer. One way people on the vegan diet get their protein is through eating vegan ice cream which has the same texture and taste as regular ice cream but is much healthier for you.
If you’re trying to be more conscious about what you put in your body, then this vegan ice cream recipe is for you!
Benefits of vegan ice cream
Vegan ice cream is not just for vegans or vegetarians. It’s also perfect for people with food allergies and those who are lactose intolerant. Vegan ice cream is a great choice if you want to enjoy the flavor of traditional dairy-free ice cream, but avoid the dairy products of your recipe and go vegan instead.
There are lots of reasons for the rise in popularity of this type of ice cream, but one stands out: health benefits. Today, consumers are more conscious about what they eat and what they feed their kids. Dairy products have been known to cause complications like allergy, digestive issues, skin problems, joint pain or weight gain… but luckily vegans don’t need to worry about that!
A five-ingredient vegan ice cream recipe
Ingredients
Cashews are the base of our coconut ice cream. Along with coconut milk, its sweetness balances the flavor and provides a smooth texture.
Vanilla Bean Paste/Extract/A Bean: Vanilla is the base of a good ice cream. Before you start cooking, chop a few vanilla beans and add them to the dish. Alternatively, add 2 tbsp of extract instead of the cup required for whole beans.
Coconut Milk: Since coconut milk have water in them, when you make the cashew milk, use the liquid from the canned coconut milk. The result? Amazing ice cream.
Sugar: ⅔ cup is the ideal for the recipe, but if you don’t want something that sweet, use ½ cup.
Sea salt: It might seem odd, but a pinch of sea salt is a flavor enhancer, and balances the sweetness.
Instructions
Pre-soak your cashews so that they have time to soak up all the water. Make sure you freeze the ice cream maker for at least 24 hours before.
Blend the cashews, coconut milk and vanilla together until fully smooth. Stir in the powdered sugar and sea salt.
Pour the mix into a bowl and cover it.
Fairly straightforward! Put it in the fridge for 4 hours if you plan to make ice cream soon – up to 2 days if not.
Place your ice cream mixture in the freezer, on ice cream machine base. The machine should be ready to go once it is cool enough. Follow instructions according to the manufacturer and churn for approximately 20-25 minutes.
Scoop the ice cream into a container and smooth it down. Cover with plastic wrap to prevent ice crystals, then wrap the whole pan in plastic wrap too. Place the pan in your freezer and let it freeze for at least 4 hours, or even overnight if you want.
Scoop, serve and enjoy!
Sarah Madsen is a master herbalist. If you want this and more recipes, give her a call at 808-280-5085 to book a 30-minute herb and nutrition consultation.