A delicious, rich, dairy-free ice cream everyone will enjoy! Our family loved this, even though we do eat dairy. This is wonderful topped with homemade chocolate sauce and chopped walnuts!
2 tsp. calcium water (see pectin box for instructions)
Recipe
Instructions:
Soak cashews in 4 cups of water overnight.
Place in blender with 1 T. coconut nectar and blend for a minute or two until smooth. Set aside 1 cup.
To the blender with the remaining cashew milk mixture add coconut milk, egg yolks, 1/4 c. coconut nectar, maple syrup, honey, vanilla extract, stevia, salt, and coconut cream concentrate. Blend and pour into a saucepan.
Scrape contents of vanilla bean into the pan and add the pod. Heat on med-low, stirring often, until hot and slightly thickened. Remove vanilla bean pod.
Take the cup of cashew milk that was set aside and place in a small saucepan with the 2 tsp. calcium water. Bring to a boil, then carefully pour into blender with the pectin and blend, with the lid vented to release steam, until pectin is thoroughly dissolved.
Add to hot coconut mixture and stir well. Let cool, then place in freezer several hours until completely chilled. Transfer to ice cream freezer canister, and churn according to manufacture’s instructions. When done, ice cream can be placed in the freezer for several hours, or enjoyed immediately for a soft-serve consistency. Enjoy!
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