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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.
Do you need an ice-cream maker to make ice-cream?
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.
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!
No need for an ice-cream maker to make the most delicious and creamy vegan ice cream.
- 200 gr cashew nuts
- 150 gr dairy-free milk of choice
- 120 gr maple syrup
- 4 tbsp. coconut cream
- 1 tsp. vanilla extract
Soak the cashew nuts into a bowl of cold water overnight.
The next day, rinse the cashew nuts and place them in a food processor. Add the dairy-free milk and blend until smooth.
Next, add the maple syrup, coconut cream and vanilla. Blend until all is well combined.
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.
Enjoy with your favourite toppings.