20 minutes / 6 servings
This ice cream is my husband's favorite because it's rich and creamy filled with lovely vanilla scent.
It's super easy and often gets good feedback like, "It's vegan, really? Wow!"
Seriously, it's pretty amazing how nuts can substitute cream in that way. And don't you love how every lick is guilt-free? Raw nuts are so beneficial, rich in unsaturated fatty acids, contain fiber, antioxidants and plant protein. Nuts and maple syrup are not only much healthier than white sugar and milk cream, but the combination of both really brings out the flavor of vanilla. I was happy to know that maple syrup contains important antioxidants and minerals like zinc and manganese. Plus it impacts blood sugar levels less than table sugar. I hope you will enjoy this sweet treat, too.
Ingredients
- 2 cups cashews, soaked overnight
- 2 cups unsweetened almond milk
- ½ cup maple syrup
- salt
- 1/2 vanilla bean
- 1 Tbsp inulin fibre (optional)
Instructions
- Soak cashews with water overnight.
- Drain water from cashews and blend with almond milk.
- Scrap seeds from vanilla bean.
- Add in salt, maple syrup, seeds into the milk and blend until smooth
- Pour mixer into ice cream maker and churn until soft serve ice cream forms.
- Pour ice cream in container and continue to freeze until firm about 1-2 hours.
- Before serving, allow ice cream to soften for 5-10 minutes on the counter.
by Chelsea Riz
