Vegan Snacks: Ice Cream Edition

by Vegan Culinary Cruises Luxury – All Inclusive – All Vegan

There's nothing in this world that ice cream can't fix! Discomfort on a hot summer day, heartbreaks, and PMS cravings, to name a few. Who said vegan snacks were boring? Check out this plant-based take on one of life's greatest pleasures.

Ingredients

3 cups cashews, ½ cup (65 g) if just making enough for the ice cream (390 g)

¼ cup water (60 mL)

1 ¼ cups organic sugar (250 g)

4 tablespoons cocoa butter

4 tablespoons coconut oil

1 teaspoon salt

1 cup coconut milk (240 mL)

1 teaspoon vanilla extract

1 vanilla bean

Special Equipment Needed

Ice cream maker

Preparation

1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.

2. Place the bowl of an ice cream machine in the freezer overnight.

Add the cashews and soaking water into a blender. Blend, starting on low pulse speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.

3. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.

4. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.

5. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.

6. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.

7. Chill the base in the refrigerator for 1 hour.

8. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.

9. Transfer the ice cream to a loaf pan and freeze overnight.

Scoop and serve immediately.

10. Enjoy!

Nutrition Calories: 3708 Fat: 299 grams Carbs: 233 grams Fiber: 9 grams Sugars:158 grams Protein: 55 grams

This recipe makes up to 8 servings.

Recipe adapted from https://tasty.co/recipe/the-best-vegan-vanilla-ice-cream

You'll find plenty of plant-based options on a vegan cruise! Book a tour now on vegan culinary cruises. You can leave them a message for any information on pricing and tour dates.