Frequently asked questions
It has a luscious creamy texture and it tastes like real vanilla ice cream (no weird aftertastes, either!). In fact, as cookbook authors who specialize in vegan recipes: it’s the best vegan ice cream we’ve tried. Consider the dairy free ice cream code cracked! There are three main bases for vegan ice cream that are dairy free: coconut milk, oat milk, and cashews. The problem? Each base has the flavor of that ingredient, making it have a “not quite right” aftertaste. This vegan ice cream recipe solves all those problems! It’s rich and creamy, it holds up in the freezer, and it tastes like real vanilla ice cream. Here are the ingredients you’ll need:
Raw cashews Oat milk Cornstarch Full fat coconut milk Agave syrup Granulated sugar Vanilla extract
Cashews, oat milk and coconut milk: This combination of cashews, oat milk and coconut milk is why gives this dairy free ice cream its robust flavor. Using them in concert makes none of the flavors stick out or have a funny aftertaste. Cornstarch: Cornstarch is essential to the soft texture of the ice cream after its frozen. It’s what makes it hold up beyond 4 hours in the freezer. Agave syrup and granulated sugar: A liquid sweetener is another way to give the vegan ice cream a soft texture in the freezer. Otherwise, it turns very hard and cannot be saved beyond the day that it is churned.
Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little pricier than some but it’s held up well over the years. Be sure to freeze the base of the ice cream maker overnight before making the recipe. Automatic ice cream maker (expensive but easy to use!). Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.
Boil the cashews (15 minutes): First, you’ll boil the cashews to soften them in order to blend them into the base. Make the ice cream base (5 minutes): Meanwhile, simmer the remaining ingredients until thickened. Blend (2 minutes): Blend together the cashews with the ice cream base until fully smooth. Cool the base (1 hour or overnight): Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, you can refrigerate for 3 hours or overnight before churning. Churn (25 minutes): Churn the vegan ice cream in the ice cream maker. Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.
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5 from 2 reviews
