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 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 will have what looks like soft serve ice-cream and you can serve it at this point.
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. Freeze for 3 hours, then serve in waffle cones or a bowl.
