You asked for it…here’s the recipe. This is so delicious, let me know how you like it!

You will need an Ice Cream Maker. I have a Cuisinart. They are about $60. I always keep the freezer bowl in the freezer so it’s ready for action.

Vegan Ice Cream

1 cup almond milk (homemade is superior)

1/4 cup coconut milk (Thick and Rich from Trader Joe’s is decadent)

1/2 cup agave nectar

1/4 cup coconut oil (melted)

1 cup raw cashews (soaked for 2 hours, drained and rinsed)

1 tablespoon Vanilla Extract

Put all ingredients into a high speed blender and process until smooth. Pour into the  frozen freezer bowl of the  Ice Cream maker and allow to churn for 30 minutes. Store in covered container. Vegan Ice Cream must be stored in the freezer.

Garnish with your favorite toppings, i.e. chopped nuts, fresh fruit, frozen fruit that has been slightly melted.

 

Notes: If you don’t have coconut milk, use 1 1/4 cup almond milk.

Variations

Chocolate-add 4 tablespoons of cacao powder

Carob-add 4 tablespoons of carob powder

Strawberry-add 1 cup strawberries

Coconut-add 1 cup coconut meat