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Vanilla Coconut Ice Cream

claytonscookbook
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.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Servings 500 Grams

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.
Keyword dessert, ice cream, vegan