Vegan Blueberry Vanilla Maple Ice Cream
Ingredients
- 2 cups fresh or frozen blueberries
- 1/2 cup pure maple syrup
- 2 tsp fresh lemon juice
- 1 cup raw cashews, soaked for 3 hours
- 2 x 400mL cans full-fat coconut cream
- 1 Tbsp vanilla extract
- 1 Tbsp vodka (optional)
- 1/4 tsp salt
- Vegan sprinkles (optional)
Preparation
Prepare your ice-cream maker by placing it in the freezer the night before, and add the canned coconut cream to the fridge.
The next day, drain cashews and rinse well. Add cashews to a blender along with the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.
Pour the chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes or follow the manufacturer instructions. At this stage, you will have what looks like soft serve ice-cream and you can serve it if desired.
Add vegan unicorn confetti or sprinkles if using, and allow to churn for a few more minutes until incorporated, then transfer the ice-cream to a 2L capacity metal ice-cream tin or loaf tin. Cover the top firmly with baking paper or a food-safe plastic bag to seal well and avoid ice crystals from forming. Freeze for 3 hours, then serve in waffle cones or a bowl.
