How do I prep a vanilla bean?

Using a paring knife, split the bean in half lengthwise. Then use the blade of the knife to scrape the beans out of each vanilla bean half.

What's the difference between coconut milk and coconut cream?

Coconut cream specifically refers to the very thick cream that's made from coconut milk. When coconut milk is chilled, the layer of cream separates to create coconut cream. Coconut cream is available as a separate product from coconut milk, typically right next to each other. We used both in this ice cream because the extra coconut cream adds much-needed thickness and creaminess.

If I can't find coconut cream, can I use full fat coconut milk?

If you can't find any cream, here's what to do. Refrigerate a can of coconut milk for a few hours. The layer of cream will come to the top, so you can just scoop out the cream and not use any of the thin liquid at the bottom of the can.

No Churn Vegan Vanilla Ice Cream (Vegan)

Description

You don't need an ice cream machine to make our smooth and creamy no churn vegan vanilla ice cream, which gets its texture from coconut milk and cashews and its fresh flavor from vanilla beans.

Ingredients

Units Scale

1 can full-fat coconut milk
1 5 oz can coconut cream
1 cup raw unsalted cashews, soaked for 2-3 hours in room temp water
1/2 cup agave or maple syrup
2 tsp vanilla extract
Seeds from 2 vanilla beans (or 1 tbsp vanilla bean paste)

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Instructions

Soak cashews in room temperature water for 2-3 hours, then drain and rinse.
Add all ingredients to a high speed blender and blend until completely smooth.
Pour into a loaf pan or ice cream container and freeze for at least 8 hours or overnight. Thaw at room temperature for 15 minutes before scooping.

Notes

You can sub out the 2 vanilla beans and 2 tsp vanilla extract for 1 tbsp of vanilla bean paste, which may be easier to find than vanilla beans.

Make sure to use a full fat coconut milk and coconut cream. Coconut milk and coconut cream are not the same ingredient – coconut cream refers specifically to the thick cream layer at the the top of a can of coconut milk, whereas coconut milk also includes the liquid below. You should be able to find them next to each other at the grocery store.

Cashews: It's super important to soak the cashews in water before blending to ensure that you ice cream blends well and has the right texture. Also be sure to use raw, unsalted cashews – the cashews are more for texture than flavor.

Prep Time: 2 hours
Freeze Time: 8 hours
Category: Dessert
Method: Freezer
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 273
Sugar: 14.2 g
Sodium: 15.9 mg
Fat: 13.8 g
Carbohydrates: 20.2 g
Fiber: 0.6 g
Protein: 4.2 g