Vanilla Coconut Ice Cream
This vanilla ice cream is a perfect base for lots of different flavours or toppings. The use of coconut milk gives a creamy luxurious texture and taste.
Equipment
- Ice cream Machine
Ingredients
- 125 g Raw Cashews (pre-soaked overnight in water)
- 1 tin Full Fat Coconut Milk (refrigerated)
- 1 tbsp Vanilla Extract
- 2 tsp Vanilla Bean Paste
- 3 tbsp Maple Syrup
- 60 g Caster Sugar
- 60 ml Water
- 1/4 tsp Sea Salt
Instructions
- Place the drained cashew nuts and blend until smooth.
- In a saucepan heat the caster sugar and water until the caster sugar is dissolved, then remove from the heat and allow to cool.
- Pour the sugar water and the rest of the ingredients apart from the coconut milk in to the blend and continue to blend until it is smooth.
- Remove the cream off of the top of the coconut milk and whip with electric whisk until it forms soft peaks.
- Fold the whipped coconut cream into the blended nuts mixture.
- Pour the mixture into the ice cream machine and follow the manufactures guidelines.
- Once complete spread into a loaf tin and allow to set in the freezer for 2-3 hours.
- Before serving remove from the freezer for 15-30 minutes to defrost slightly.
Notes
If you forget to soak the cashew nuts overnight, you can soak them in boiling water for 30 minutes until they soften.