Ingredients
The following ingredients have 15 Servings
- 1 can full-fat coconut milk (13.66 oz.)
- 1 can coconut cream (13.66 oz.)
- ¼ cup raw cashew butter
- ¼ cup pure maple syrup
- add extracts and other add-ins to taste, or check out popular flavors of vegan ice cream below.
- Get the recipe here: Homemade Vegan Vanilla Ice Cream Recipe
- Get the recipe here: Best Vegan Chocolate Ice Cream Recipe
- Get the recipe here: Best Strawberry Vegan Ice Cream
Instruction
- The day before, freeze your freezer bowl according to your ice cream maker’s instructions. This is the ice cream maker I use.
- Add all ingredients into a food processor. Optionally, add vanilla or other extracts to taste. For guidance, check out my Vanilla, Chocolate and Strawberry vegan ice cream recipes.
- Blend until smooth and well mixed. Scrape down the sides of the processor as needed.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.
- Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
- Vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
