The trick to getting this ice cream creamy is to blend the ingredients at room temperature in a high speed blender helps the fats emulsify well (mix together easily) and the cashews are completely blended as well.If you don't have an ice cream maker, you can leave the mixture in your blender and take it in and out of freezer every 15 minutes, mix for a bit on a low speed, and put it back in the freezer. Repeat this over the course of an hour or so and then transfer the ice cream to be stored. Another option is to transfer the mixture from the blender directly to the freezer. It won't be as creamy and may have some ice due to separation of the fat from the liquid, but it will still taste good. I use paper ice cream containers This recipe fills 2 pint so I use two 16 ounce containers to hold the ice cream from this recipe.My current favorite coconut milk versions are Native Forest (no guar gum) and Aroy-D.For those who prefer to avoid coconut oil, I've also made this without it and the ice cream is still very creamy. You can also substitute olive oil or avocado oil for the coconut oil.Another trick to getting creamy ice cream is to add a bit of alcohol to it. If your vanilla extract is alcohol based, then add a bit extra or add it along with the vanilla beans. It might take a bit longer to turn to ice cream while in the ice cream maker, but it will be creamy once it is fully frozen.
Servings: 8scoops (about 2 pints)
Calories: 268kcal
Equipment
High speed blender
Ice cream maker is recommended
Ingredients
1cupraw cashewssoaked in very hot water for at least 20 minutes
13.5ouncescoconut milkfull fat version at room temperature
½cupmaple syrupor honey
2tablespoonscoconut oilmelted
¼teaspoonvanilla bean powderor sub with ½ teaspoon vanilla extract; or add both
Blend the cashews, coconut milk, maple syrup, coconut oil (melted), and vanilla powder in a high speed blender until the mixture is creamy and smooth.
Add the mixture to your ice cream maker and process into ice cream. If you don't have an ice cream maker, see my recipe notes.
Place the ice cream into sealed containers and store in the freezer for 1 to 3 hours to serve soft, or store in the freezer for a few weeks. I store my ice cream in paper ice cream containers.
To serve, take the ice cream out of the freezer to soften for a few minutes.