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