Vegan Vanilla Ice Cream (cashew base) • It Doesn’t Taste Like Chicken


Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it’s the best ice cream I’ve ever tasted, vegan or not!

Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not! #itdoesnttastelikechicken #vegan

A lot of homemade vegan ice creams are made with coconut milk or coconut cream, and while I like those, the strong coconut flavor is not always what you want in ice cream. I wanted to make a vegan vanilla ice cream that was neutral enough in flavor, all while being incredibly luscious. So this vanilla ice cream recipe is made with cashews (which make it super rich), plant-based milk of choice (I used oat milk), sugar, and vanilla extract or vanilla bean paste. The texture and richness is similar to Ben & Jerry’s or Häagen Dazs, but it is completely dairy free!

Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not! #itdoesnttastelikechicken #vegan

To make this recipe you will need an ice cream maker. I love, this one, which works so well and is easy to use! Just freeze the bowl overnight (I just store mine in the freezer at all times so it is ready to go). Then add the ice cream base, and press the button to churn. 25 minutes later you will have perfectly fluffy ice cream.

If you do not have an ice cream machine, stay tuned, as I will be sharing my no-churn recipe next week! Let me know in the comments what other vegan ice cream recipes you want me to share next!

How to make The Best Vegan Vanilla Ice Cream:

Blend the cashews, plant-based milk, sugar, and vanilla.

Softening the cashews (optional):

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.

To make the ice cream:

Prepare your ice cream maker following the instructions for your machine.
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 into your ice cream maker and churn until you reach a soft serve consistency (about 25 minutes)

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 right away…

For a firmer ice cream, spread into a freezer-safe container and freeze for 2 hours or overnight.

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.

Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not! #itdoesnttastelikechicken #vegan

This Vegan Vanilla Ice Cream is…

  • Easy to make with just 4 ingredients!
  • Extra rich and creamy.
  • The tastiest vanilla ice cream you’ll ever try!

More frozen vegan treats:

Vegan Strawberry Cheesecake Popsicles
Mint Chocolate Chip Popsicles
The Creamiest Vegan Fudgesicles
5 Minute Vegan Creamsicles

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull

Print Recipe

Vegan Vanilla Ice Cream (Cashew Base)

Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it’s the best ice cream I’ve ever tasted, vegan or not!

Prep Time30 mins

Total Time30 mins

Servings: 6 (makes about 3 cups or 1 ½ pints)

Calories: 305kcal

Ingredients

  • 1 ½ cups raw cashews (softened if needed, see step 1)
  • 1 ½ cups plant-based milk (such as oat or soy)
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract or vanilla bean paste

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Instructions

Softening the cashews (optional):

  • 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.

To make the ice cream:

  • Prepare your ice cream maker following the manufacturer’s instructions.

  • 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.

Notes

Add-ins: if you want to incorporate any add-ins such as broken up cookies, chopped nuts, chocolate chips, or frozen berries, pour them into the ice cream maker in the last 5 minutes of churning.

Nutrition

Serving: 1serving (recipe makes 6 servings) | Calories: 305kcal | Carbohydrates: 37g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 34mg | Potassium: 299mg | Fiber: 1g | Sugar: 29g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg

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