How To Make Vegan Cashew Ice Cream
Makes 1 quart
- 16 ounces
smooth unsweetened cashew butter (not raw)
- 2 cups
unsweetened cashew, almond, or soy milk
- 3/4 cup
Pinch of salt
Ice cream maker
Measuring cups and spoons
Wax paper, parchment paper, or plastic wrap
Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. Unlike other ice cream bases that can chill overnight, you'll want to make this base the same day you plan to churn it.
Blend the ingredients base. Place all the ingredients in a blender and blend until smooth, about 3 minutes.
Churn the ice cream base. Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.
Freeze until hardened, about 4 hours. Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid before serving, at least 4 hours.
Storage: The ice cream will keep in the freezer for about 2 weeks before becoming icy.