Recipe
Creamy Vegan Coconut Ice Cream
Delight in this luscious and creamy vegan ice cream made with a velvety blend of raw cashews, young coconut meat, and sweet agave nectar. Enhanced with fragrant vanilla and a hint of sea salt, this dairy-free treat is a guilt-free indulgence for all dessert enthusiasts.
Ingredients
2 | raw cashews, soaked in filtered water |
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2 | young coconut meat |
1 | cup filtered water, as needed |
1 | cup agave nectar (preferably raw!) |
1 | cup coconut butter or expeller pressed coconut oil |
2 | tablespoons vanilla extract |
1⁄2 | vanilla bean, seeds of (or double your vanilla extract) |
1⁄2 | teaspoon sea salt |
Instructions
Preparation | |
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| 1. | In a high-speed blender, combine all ingredients except for cashews and half of the water. Blend until smooth and creamy. |
| 2. | Gradually add water to maintain a smooth blend. |
| 3. | Add soaked cashews and blend until airy and smooth. |
| 4. | If using an ice cream maker, follow the manufacturer's directions for chilling and processing. Otherwise, blend thoroughly and freeze in individual cups for a creamy texture. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 369 kcal |
| Protein | 7.9 g |
| Fat | 30.1 g |
| Carbohydrates | 19.5 g |
| Fiber | 3.8 g |
| Sugar | 4.5 g |
Published on Aug 06, 2024 by Luminița