Vegan Blueberry + Maple Ice Cream
Ingredients
- 2 cups fresh or frozen blueberries
- 1/2 cup pure Canadian 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
Preparation
The night before, prepare your ice-cream maker by placing it in the freezer, and place the canned coconut cream in the fridge.
The next day, drain the cashews and rinse them well. Add the cashews to a blender along with the remaining ingredients.
Blend until smooth and uniform.
Transfer the mixture to a large bowl and set it in the freezer for 30 minutes.