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Vegan Vanilla Ice Cream

Creamy, vegan vanilla ice cream made with or without an ice cream maker using just a few ingredients.

15 Min.

Preparation

1. Preparation:
Prepare your ice cream maker according to the manufacturer's instructions. If you are not using an ice cream maker, prepare a freezer-safe mold.

2. Vanilla ice cream:
Place all the ingredients for the ice cream in a high-powered blender and blend until a smooth, creamy liquid is formed.

3. Freeze:
With ice cream maker: Pour the mixture into the ice cream maker and prepare according to the instructions.
Without ice cream maker: Pour the mixture into the freezer-proof mold and place in the freezer. To improve the creaminess, stir the mixture with a fork every hour or so. Freeze for at least 6, ideally 10 hours.

4. Serve:
Defrost the ice cream for 5 minutes before serving, form balls with an ice cream scoop and arrange in dessert bowls or waffles. Garnish as desired and enjoy!

 

Nutritional values approx. (per scoop)
Calories: 314 kcal
Carbohydrates: 26 g
Protein: 5 g
Fat: 23 g
Saturated fatty acids: 13 g
Sodium: 47 mg
Dietary fiber: 2 g
Sugar: 17 g

Ingredients:

(approx. 10 scoops)

  • 225 g cashews (soaked in hot water for one hour)
  • 300 ml plant-based milk of your choice
  • 400 g coconut milk or plant-based cream
  • 100 g cane sugar
  • 75 g agave syrup
  • 45 g coconut oil (optional)
  • 1 tsp vanilla extract
  • A pinch of salt

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