Vegan No-Churn Ice Cream or “Easy Breezy” Ice Cream

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Soaked cashews and coconut cream are the name of the game with this ice cream. There are a lot of directions one could go with this recipe so stay tuned for further ideas such as: salted caramel, chocolate peanut butter or mocha chip vegan ice creams. Try adding some cinnamon to this recipe or maybe some Chinese 5- spice powder to add some heat.

Bourbon Ice cream

  • 1 1/2 cups cashews, soaked (6 hours or overnight)
  • 1 1/2 cups coconut cream (or the fat from the top of a 2 cans of full-fat coconut milk)
  • 3/4 cup maple syrup
  • 1 tbs. honey
  • 1/4 cup whiskey (or Bourbon)
  • 2 tablespoon vanilla extract
  • 1/4 teaspoon salt

Method of Preparation:

Place the cashews in a small bowl and cover with water. Soak covered in the refrigerator for 6 hours or overnight.

In the container of your blender, add the rinsed and drained cashews, coconut cream, maple syrup, honey whiskey, vanilla extract and salt.. Blend on high speed until smooth and airy.

Pour ice cream base into a shallow loaf or cake pan, and place in the freezer to begin to cool. Stir every hour until it fully freezes. If you plan to add toasted chopped nuts, cinnamon, or fruit, stir it into the base after 1 hour. Continue to freezer for another 6 hours or until it has reached a creamy consistency.

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