Nobody should be deprived of tasty desserts, which is why we love this easy-to-make vegan ice cream recipe. In place of the heavy cream used in traditional ice cream, this plant-based version uses a blend of refrigerated coconut milk and soaked cashew nuts to achieve its smooth texture. While coconut milk should be eaten in moderation, due to its calorie density and high fat content, it also provides several important nutrients, such as iron, magnesium and potassium. The blended cashew nuts are a source of fibre and provide a significant amount of copper, which is needed for energy production and immunity. Now, grab a spoon!
Serves 6
2 x 400ml tins coconut milk, refrigerated overnight
250g cashews, soaked in water overnight
8 tbsp maple syrup
½ tsp vanilla powder
1 Shake one tin of coconut milk well and pour it into your blender, then just remove the other from the fridge without shaking it, open and gently scoop the coconut cream off the top. Add this to your blender and discard the clear liquid.
2 Drain and rinse the cashews, discarding the soaking water, then add them to your blender with the syrup and vanilla. Blend until smooth.
3 Pour the mixture into your ice cream maker and leave to churn until ready. If you don’t have an ice cream machine, you can skip this step and still achieve a good result. Simply pour it into a large container and freeze.
4 Leave the vegan ice cream to thaw for 10 minutes before serving, so that it has a creamy texture. Top as you like with chopped nuts, coconut flakes, or a sauce of your choice.
Recipe from The mymuybueno Cookbook by Justine Murphy (Meze, £25).