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.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)
High speed blender
Ice cream maker is recommended
1cupraw cashewssoaked in very hot water for at least 20 minutes
13.5ouncescoconut milkfull fat version at room temperature