Vegan Vanilla ICE ICE ICE Cream

In Health by Miranda Crespin0 Comments

Miranda Crespin

Founder at The Soulution
Like many growing up in poverty today, Miranda was raised on a diet of frozen dinners, genetically modified junk food and sugary sodas. Not an easy beginning, yet some time ago she started her journey towards a healthier life questioning those very same habits she held in her youth. She found her truth in Veganism, evolving into a true lover of life, herbal healer, urban gardener, yogi and acclaimed plant based chef. Her mission is to leave as little of a carbon footprint as possible returning back to nature, growing her own food and living sustainably. Until then she will continue to raise awareness using the internet and can be found on Instagram sharing her insights through her page.

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The sun is shining. The weather is sweet.Bob Marley

Sun Salutations earthlings. “The sun is shining, the weather is sweet.” & so is ice cream, & what better way to enjoy summer than with ice cream. Here’s a delicious dairy-free creamy & simple recipe for vanilla ice cream. Using only 6 ingredients, this can be used to devour as is or as a base to get creative with any other fun ingredients. This recipe does require an ice cream maker but seriously it’s an amazing investment. Buying a pint of ice cream can be pretty pricy & if you love ice cream like I love ice cream than the cost of your love will eventually add up to the cost of the ice cream maker. Here’s a few recommendations on purchasing one
http://thesweethome.com/reviews/best-ice-cream-maker/

  • 1 3/4 Cups Cashews (Soaked, Drained, & Rinsed)
  • 1 15 oz. Can Original Unsweetened Coconut Milk
  • 1/4 – 1/2 Cup Maple Syrup (I use grade B)
  • 2.5 Tablespoons Unrefined Coconut Oil
  • 2 Tablespoons Sugar ( I use raw Turbinado Sugar)
  • 2-3 Vanilla Beans

First thing, the night before place your churning bowl in freezer if your ice cream maker requires it. I also keep my ice cream tubs in the freezer to keep everything chilled once added to it.

Next, you want to soak your cashews overnight or at least 6 hours.

Drain, rinse, & add to blender. Add the coconut milk. I usually have a can of coconut milk in my fridge so it’s already chilled but it can be at room temperature as well. Add maple syrup, coconut oil, sugar, & scraped out vanilla seeds from the beans. Blend mixture until smooth, silky, & creamy. Add to churning bowl & follow directions according to your ice cream maker.

It will take about 45 minutes to an hour to look like soft serve. Add to chilled ice cream tub & let freeze for 4-6 hours until firm.

Before scooping set out the ice cream to soften for about 10 minutes. Enjoy!

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