The V Movement
Vanilla Ice Cream
Recipe by Beaming Baker
Total Cook Time: 10 min
Servings: 15 1/3 cups
Ingredients:
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1 can full-fat coconut milk (13.66 oz.)
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1 can coconut cream (13.66 oz.)
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¼ cup raw cashew butter
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¼ cup pure maple syrup
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1 teaspoon pure vanilla extract
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¼ teaspoon pure almond extract
Procedure:
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The day before, freeze your freezer bowl according to your ice cream maker’s instructions.
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Add all ingredients except the vanilla bean pod into a food processor.
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Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the food processor. Save the pod for another recipe.
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Cover the food processor and blend until smooth and well mixed. Scrape down the sides of the processor as needed.
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Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.
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Enjoy immediately if you like super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-4 hours, until firm.
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Vanilla vegan ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable.