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 (15mL) vanilla extract
- 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.
