Vanilla Ice Cream
This healthy Vegan Vanilla Ice Cream is made with soy milk and cashews, and includes vanilla bean as well as vanilla extract for an extra boost of vanilla flavor.
- 2 cups soy milk
- ½ cup sugar
- ¼ cup cashews
- 2 tablespoons corn starch
- Pinch of salt
- 1 Vanilla Bean
- 1 ½ teaspoon vanilla extract
- 1 tablespoon vodka optional
Blend the soy milk, sugar, cashews, corn starch, and salt in a high speed blender.
Pour the contents into a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the pan. Add the pod to the pan and cook over medium heat stirring constantly until the mixture is thickened.
Remove the saucepan from the heat, remove the vanilla bean pod, and stir in the vanilla extract and vodka.
Transfer the mixture into a glass jar or covered bowl and refrigerate until cool.
Freeze the ice cream mixture in an ice cream maker until it is the consistency of soft serve. Then transfer to a covered freezer safe container and freeze until firm.
If you don't own a high speed blender, soak the cashews in water overnight before making this recipe. Drain and rinse the cashews before using.
The tiny amount of vodka in this recipe lowers the freezing temperature of the ice cream, keeping it from freezing as solidly. It is a totally optional ingredient.
Calories: 206.3kcal | Carbohydrates: 33.1g | Protein: 5.4g | Fat: 5.5g | Sodium: 83mg | Fiber: 1.6g | Sugar: 26.1g | Vitamin A: 250IU | Vitamin C: 0.41mg | Calcium: 153.51mg | Iron: 1.11mg