Creamy Vegan Vanilla Ice Cream

2 14-ounce cans full fat coconut milk ((ensure it’s a quality brand*))

¼ cup raw cashew butter

¼ cup maple syrup or agave nectar ((or sub all organic cane sugar))

¼ cup organic cane sugar ((or sub all maple syrup))

1 Tbsp pure vanilla extract

½ tsp xanthan gum ((for creamier texture // if you don’t have, omit))

1 Tbsp olive oil or avocado oil ((optional // for a bit of added creaminess))

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.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

CuisineDessert

Occasions🎉Celebration🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 15m