Ingredients

The following ingredients have 4 Servings
  • 1 cup raw and unsalted cashews
  • 1 vanilla bean (optional)
  • 1 and 1/4 cups water (divided)
  • 1 cup sugar (I used refined white sugar)
  • 1/2 cup cocoa butter
  • 1/4 cup coconut oil
  • 1/2 tsp salt
  • 1 cup coconut milk
  • 2 tsp vanilla extract

Instruction

  • Soak the cashews overnight at room temperature. You could also soak them in hot water for at least 1 hour, although the ice cream's texture will be better if you do it overnight.
  • Cut the vanilla bean in half lengthwise and scrape it to take off the seeds. Reserve.
  • Drain and rinse the cashews and add them into a blender with 1 cup of water (250 ml). Blend until well combined.
  • Cook the sugar and the remaining 1/4 cup of water (65 ml) in a saucepan over medium heat for 1 or 2 minutes, stirring occasionally.
  • Incorporate the coconut oil, cocoa butter, and salt, stir and cook over medium heat until well mixed. Keep stirring.
  • Mix the cashews and water in a bowl with the coconut milk.
  • Incorporate the mixture of sugar, water, coconut oil, cocoa butter, and salt, and also the vanilla extract and the vanilla seeds. Whisk or blend until well combined. Keep the bowl in the freezer for 1 hour.
  • You need an ice cream maker to make this recipe (see notes if you don't have one). Place the ice cream churning bowl in the freezer overnight. The next day just add the mixture to the ice cream maker and churn according to the manufacturer’s instructions (my ice cream was ready in 25 minutes).
  • You can enjoy the ice cream immediately, although it's best to keep it in the freezer overnight for a thicker texture.
  • Eat it plain or serve it with vegan brownies or vegan waffles, and even with some chocolate chips or chocolate syrup on top. Get creative and enjoy it with your favorite toppings!
  • Keep it in the freezer for 1 or 2 weeks. Take it out of the freezer and leave it at room temperature for 5 or 10 minutes before serving so it gets a creamier texture.