Maple Vanilla Vegan Ice Cream Recipe
Flavored with coconut, maple syrup, and vanilla, it's simply the best vegan ice cream you will ever taste!
- 28 oz full-fat coconut milk
- 1 vanilla bean
- 1 cup raw cashews soaked in hot water overnight and drained
- 1 cup cream of coconut
- ⅔ cup maple syrup
- ½ tsp sea salt
Add the coconut milk and vanilla bean to a saucepot and gently heat it for 3-5 minutes over medium heat. Once hot, remove it from the stove and allow it to cool to room temperature.
Remove the vanilla bean from the coconut milk and add it to a blender along with the soaked cashews, cream of coconut, maple syrup, and sea salt. Blend the ice cream base for 3-5minutes until it is smooth.
Pour the ice cream base into a large bowl then, split the vanilla bean down the center and remove the seeds using the back of the knife. Stir the vanilla bean seed into the icecream base, cover it with plastic wrap, and refrigerate it overnight.
Churn the maple vanilla vegan ice cream in an ice cream machine according to the manufacturer's instructions, then transfer the ice cream into a freezer-safe container once it doubles in volume. Place a piece of plastic wrap directly onto the ice cream to prevent ice crystals from forming, then seal it with the lid. Freeze for 4-6 hours until the maple vanilla ice cream is firm.
- If you do not have access to vanilla beans, use vanilla bean paste or pure vanilla extract. If using vanilla extract, do not use imitation vanilla extract. It leaves an unpleasant after-taste.
Serving: 154gCalories: 446kcalCarbohydrates: 39.14gProtein: 6.9gFat: 31.72gSaturated Fat: 21.36gPolyunsaturated Fat: 2.01gMonounsaturated Fat: 6.32gSodium: 143mgPotassium: 401mgFiber: 0.8gSugar: 29.51gVitamin C: 0.9mgCalcium: 46mgIron: 4.2mg