Creamy and Satisfying Vegan Vanilla Ice Cream

This vegan vanilla ice cream is the perfect way to cool down on a hot summer day. It's creamy, satisfying, and made with just a few simple ingredients. Plus, it's dairy-free, so it's perfect for people with lactose intolerance.

I've been on the hunt for the perfect vegan vanilla ice cream recipe for years. I've tried countless recipes, but they've all been either too icy, too sweet, or too bland. Finally, I stumbled upon this recipe, and it's everything I've been looking for. It's creamy, smooth, and has the perfect amount of sweetness. Plus, it's made with just a few simple ingredients, so it's easy to make.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (14 ounces) full-fat coconut milk
• 1/2 cup raw cashews, soaked for at least 4 hours (or overnight)
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a high-powered blender, combine all of the ingredients until smooth and creamy.
2. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
3. Remove from the freezer and enjoy!
4. For a richer flavor, add a tablespoon of your favorite nut butter or a drizzle of chocolate syrup.

Why It Works

• The full-fat coconut milk gives the ice cream a rich, creamy texture.
• The raw cashews add a nutty flavor and help to thicken the ice cream.
• The maple syrup adds sweetness and helps to keep the ice cream from freezing too hard.
• The cornstarch helps to thicken the ice cream and prevent it from becoming icy.
• The vanilla extract adds a classic vanilla flavor.
• The salt helps to balance out the sweetness of the ice cream.