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
The night before, prepare your ice-cream maker by placing it in the freezer, 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 chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes or follow the manufacturer instructions. At this stage, you can serve it as soft serve.
Add vegan unicorn confetti or sprinkles if desired, and allow to churn for a few more minutes until incorporated, then transfer the ice-cream to a 2L metal tin or loaf tin. Cover the top firmly with baking paper or a food-safe plastic bag to prevent ice crystals, and freeze for 3 hours before serving in waffle cones or a bowl.
