Vegan Vanilla Ice Cream (Cashew Base)

Name: Vegan Vanilla Ice Cream (Cashew Base)
Total time: 1 h
Ingredients: 1 1/2 cups raw cashews (softened if needed, see step 1); 1 1/2 cups plant-based milk (such as oat or soy); 3/4 cup white sugar; 2 teaspoons vanilla extract or vanilla bean paste

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Total: 60

Servings: 6

Ingredients

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1 1/2 cups raw cashews (softened if needed, see step 1)1 1/2 cups plant-based milk (such as oat or soy)3/4 cup white sugar2 teaspoons vanilla extract or vanilla bean paste

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Instructions

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Step 1

Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

Step 2

Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).

Step 3

Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain. Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.