Coconut Cashew Vanilla Ice Cream
This is a rich, dairy free, vanilla ice cream that is easily made with or without an ice cream maker.
Servings: 8 Servings
Calories: 155kcal
Ingredients
- 1 ½ cups Easy Homemade Cashew Milk
- 1 ½ cups Coconut Milk
- 1 cup Sweetened Condensed Coconut Milk
- ⅔ cups Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- Add-ins anything you prefer
Instructions
- In a blender, combine all of the ingredients. Blend on low speed until smooth and fully combined (about 1 minute).
Using an Ice Cream Maker
- Transfer to a medium sized bowl and refrigerate until cold, about 1 hour.
- Set up the ice cream maker with the frozen bowl, turn it on, and slowly pour the ice cream mixture into the ice cream makers bowl.
- Let the ice cream maker churn the ice cream for 30 minutes.
- Transfer the ice cream to a freezer safe container and freeze for an additional 5-6 hours before serving.
No Ice Cream Maker
- Pour the blended ice cream mixture into a freezer safe container, cover and freeze overnight before serving.
Notes
- This ice cream can be made with or without an ice cream maker.
- Regular sweetened condensed milk may be substituted for the sweetened condensed coconut milk, but the ice cream will no longer be dairy free.
- Ice cream will keep for up to 1 month in the freezer, in an air tight container.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 95mg | Sugar: 17g | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
