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Homemade Vegan Cashew Ice Cream with Coconut

August 2, 2019 1 Comment

This post is also available in: English

I never thought that making ice cream would be so easy, but this Vegan Cashew Ice Cream took me by surprise and a very good one.

Vegan Cashew Ice Cream

Do you need an ice-cream maker to make ice-cream?

Absolutely not!

I soaked some cashew nuts into a bowl of cold water the night before. The next day I drained and blended the cashew nuts in my food processor with some dairy-free milk, maple syrup, vanilla and coconut cream for added creaminess.

I left the preparation in the freezer for less than 3 hours and when the ice-cream started to freeze, I stir it with a fork to prevent the ice cream from freezing into a big block.

Et voila, under 3 hours I was able to enjoy 2 or 3 scoops of this exquisite ice cream, on top of which I added a spoonful of my favourite peanut butter from ManiLife and the sweet strawberry marmalade from my dad.

Here are some other topping ideas you may like:

  • chocolate sauce and some hazelnuts
  • almond butter and some orange zest
  • vegan whipped cream with fresh strawberries
  • vegan caramel sauce and a sprinkle of sea salt

Such a beautiful treat to enjoy on a lovely Sunday afternoon.

Vegan Cashew Ice Cream

I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram @mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!

5 from 1 vote
Print
Creamy Vegan Cashew & Coconut Ice Cream
Prep Time
15 mins
Total Time
15 mins
 

No need for an ice-cream maker to make the most delicious and creamy vegan ice cream.

Course: Dessert
Keyword: gluten-free
Servings: 4 people
Ingredients
  • 200 gr cashew nuts
  • 150 gr dairy-free milk of choice
  • 120 gr maple syrup
  • 4 tbsp. coconut cream
  • 1 tsp. vanilla extract
Instructions
  1. Soak the cashew nuts into a bowl of cold water overnight.

  2. The next day, rinse the cashew nuts and place them in a food processor. Add the dairy-free milk and blend until smooth.

  3. Next, add the maple syrup, coconut cream and vanilla. Blend until all is well combined.

  4. Pour the preparation into a large bowl, cover and place in your freezer for 3 to 4 hours, stirring every hour until the preparation is almost frozen.

  5. Enjoy with your favourite toppings.

Filed Under: How to ..., Non classifié(e) Tagged With: GLUTEN-FREE; EASY RECIPES, ICE CREAM, PEANUT BUTTER

Previous Post: « Vegan & Gluten-Free Chocolate Muffins- only 8 ingredients
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Reader Interactions

Comments

  1. Laure

    August 2, 2019 at 1:39 pm

    5 stars
    I love the addition of the coconut cream in this recipe, it brings some natural sweetness to the recipe.

    Reply

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