Step 1

The day before use, place your ice cream churning bowl in the freezer to properly chill.

Step 2

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.

Step 3

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).

Step 4

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).

Step 5

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.

Step 6

Set out for 10-15 minutes before serving to soften slightly. Store in the freezer well covered for up to 1 month.