Gastronomixs

Vegan vanilla and cashew ice cream

Cashew butter is used a lot in vegan diets. The cashew butter in this recipe gives it a creamy mouthfeel.

Makes 725g.

Vegan vanilla and cashew ice cream

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Ingredients

300

g

cashew nuts, unroasted

1

 

vanilla pod

200

ml

water

90

ml

maple syrup

1

tsp

cider vinegar

100

g

date, without stones

20

g

coconut oil

5

drops

tartaric acid

Preparation method

  • Soak the lentils in plenty of cold water for four hours.
  • Strain the nuts.
  • Cut the vanilla pod in half lengthways. Use the back of a knife to scrape the seeds out of the vanilla pod.
  • Blend the nuts in a blender together with the vanilla seeds, water, maple syrup, and vinegar until you have a smooth mixture.
  • Soak the dates in boiled water for 15 minutes.
  • Strain and then blend with the coconut oil until smooth.
  • Pass the mixture through a sieve into a bowl.
  • Heat au bain-marie until the date paste melts.
  • Beat the cashew nut mixture together with the tartaric acid using a planetary mixer until stiff peaks form.
  • Stir the date paste into the mixture using a whisk.
  • Churn into ice cream using an ice-cream machine.
  • Place in a freezer at -14°C so you can scoop the ice cream when you need it.

Serving suggestions

  • As a basis e.g. of dark chocolate, pecan, or banana ice cream. 
  • Use in a composition with components of almond, coffee, and blueberries.
  • Use in a composition with components of banana, caramel, and peanuts.

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