triple the vanilla @ home

recipe @ home | triple vanilla creamy ice cream | nine ingredients

i could not find a good vegan vanilla ice cream recipe for the choco cream cookie milkshake, so we made our own version.

vanilla is one of my favorite flavors. so here is a triple vanilla creamy ice cream for you!

recipe

makes one quart of ice cream.

ingredients:

• 1 cup cashew nuts, unsalted, soaked overnight in the refrigerator with filtered water

• 2 cans full-fat coconut milk (each can has ~14 ounces of milk.)

• 1/2 cup filtered water

• 1/2 cup maple syrup

• 1 tablespoon vanilla extract

• 2 teaspoons pure vanilla powder

• 1 teaspoon xanthan gum

• 1 madagascar bourbon vanilla bean

• 1 pinch sea salt

instructions:

1. strain the nuts and re-rinse prior to placing in a blender canister.

2. add all remaining ingredients into the blender canister except for the vanilla bean.

3. cut the vanilla bean in half and scrape out the seeds into the mixture.

4. blend on the liquid setting two times to ensure ingredients are well-blended.

5. place the canister in the refrigerator to cool for 3 hours.

6. give the canister a quick whirl with the blender again to mix it up.

7. pour the mixture into an ice cream machine and follow the machine’s instructions. keep watch as the ice cream will thicken sooner than you might think. once the ice cream is stiff (almost immobile and almost not churning in there), turn off the machine. the estimated time is between 15 - 20 minutes.

8. when done, scrape all of the ice cream into an ice cream storage container. the chef gets to lick the batter remnants off the spatula — or so that is the rule in my family.

---

3x the vanilla. naturally sweetened. no complaints.

---

note:

• now that we have a good ice cream base, we will be making a unicorn sundae in the future. stay tuned…