Vegan Blueberry, Vanilla and 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 vodka (optional)
- 1/4 tsp salt
- vegan sprinkles (optional)
Preparation
The night before, prepare your ice-cream maker by placing 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 will have what looks like soft serve ice-cream (and you can definitely serve it at this point)
Add vegan unicorn confetti/sprinkles (optional), and allow to churn for a further few minutes, until incorporated, then transfer the ice-cream to a 2l capacity metal ice-cream tin (or loaf tin)
Cover the top of the ice cream firmly with baking paper or a repurposed, food-safe plastic bag, taking care to seal the ice-cream well to avoid ice crystals from forming
Freeze for 3 hours, then serve up in waffle cones or a bowl