Ingredients
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3 cups Unsweetened almond milk (Full-fat or “extra creamy” versions work best)
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1/2 cup Raw cashews (soaked in water for 2 hours and drained; these provide the “creaminess”)
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2/3 cup Cane sugar or maple syrup
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2 tbsp Cornstarch or arrowroot powder
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1 tbsp Vanilla bean paste or pure vanilla extract
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1/4 tsp Sea salt
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1/2 cup Toasted almond slivers (for that perfect crunch)
Instructions
1. Prepare the Base In a high-speed blender, combine 2 ½ cups of the almond milk with the soaked cashews, sugar, vanilla, and salt. Blend on high until the mixture is completely liquefied and no cashew grit remains.
2. Thicken the Mixture In a small bowl, whisk the remaining 1/2 cup of almond milk with the cornstarch to create a “slurry.” Pour your blended cashew-almond mixture into a saucepan over medium heat. Once it begins to simmer, whisk in the cornstarch slurry. Stir constantly for 2 minutes until the liquid slightly thickens into a custard-like consistency.
3. The Chill Factor Remove from heat and let it cool to room temperature. Transfer to a glass container and refrigerate for at least 4 hours (or overnight). A cold base is the secret to a smooth churn.
4. Churning Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes). In the last 5 minutes of churning, toss in your toasted almond slivers.
5. Hardening The ice cream will be “soft serve” consistency at first. Transfer it to a freezer-safe container, press a piece of parchment paper against the surface to prevent ice crystals, and freeze for another 3–4 hours before scooping.
Pro-Tip
Because homemade vegan ice cream doesn’t have chemical stabilizers, it can get very firm in the freezer. Let the container sit on the counter for 5–10 minutes before scooping to get those beautiful, rounded swirls!