Creamy Vegan Vanilla Ice Cream

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the cashews in a small bowl and cover them with boiling water. Let them soak for at least 15 minutes, or up to 30 minutes, to soften.

   Ca. 15 min.

   Kokkens note: Soaking helps the cashews blend into a super smooth, creamy base.

2. 2

   Drain the softened cashews and transfer them to a high-speed blender.

   Ca. 1 min.

3. 3

   Open the chilled can of full-fat coconut milk. Scoop out only the thick cream from the top, leaving any clear liquid behind, and add it to the blender.

   Ca. 2 min.

   Kokkens note: Chilling the coconut milk helps separate the cream from the liquid, which is essential for a rich ice cream texture.

4. 4

   Add the maple syrup, vanilla extract, and salt to the blender with the cashews and coconut cream.

   Ca. 1 min.

5. 5

   Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the blender as needed.

   Ca. 3 min.

   Kokkens note: Ensure there are no cashew pieces left for the best texture.

6. 6

   Taste the mixture and adjust sweetness or vanilla if desired.

   Ca. 1 min.

7. 7

   Pour the mixture into the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.

   Ca. 25 min.

   Kokkens note: Make sure your ice cream maker bowl is thoroughly frozen (usually 24 hours in advance).

8. 8

   Transfer the soft ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.

   Ca. 2 min.

9. 9

   Freeze for at least 4 hours, or until firm, before serving.

   Ca. 4 t.

   Kokkens note: For best scooping, let it sit at room temperature for 5-10 minutes before serving.