Dairy-Free Vanilla Ice Cream
20m prep 0s cook 20m ready
About 1 quart This base can be tweaked to create different flavors. Any of the suggestions from the Garnishes and Additions to Ice Cream chart, may be mixed into the base, the base may be heated and infused with different flavors as for Mint Chocolate Chip Ice Cream or Coffee Ice Cream, or stir in caramelized sugar as for Caramel Ice Cream. The optional citric acid does not make the ice cream taste sour at all—it simply adds a little complexity.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup raw cashews
- Water to cover
- One 13 ½-ounce can coconut milk, well shaken
- 1 cup water
- ½ cup sugar
- (2 tablespoons light corn syrup)
- 2 teaspoons vanilla or vanilla bean paste
- (⅛ teaspoon citric acid)
- ¼ teaspoon salt
Let's Cook
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Step 1.
Combine in a medium bowl: 1 cup raw cashews; Water to cover
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Step 2.
Let sit overnight. Drain the cashews and transfer to a blender. Add: One 13 ½-ounce can coconut milk, well shaken; 1 cup water; ½ cup sugar; (2 tablespoons light corn syrup); 2 teaspoons vanilla or vanilla bean paste; (⅛ teaspoon citric acid); ¼ teaspoon salt
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Step 3.
Blend until very smooth, scraping down the sides of the blender as needed. Unless you have a high-powered blender, strain the ice cream base through a fine-mesh sieve. Transfer to a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 4.
Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
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