Low Sodium Vegan Vanilla Ice Cream

Total time8 hr 55 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cans (13.5 oz each) full-fat coconut milk
½ cup organic cane sugar
2 tbsp tapioca starch
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp pure vanilla extract
1 vanilla bean, split and seeds scraped (optional)

Instructions

1
Place the drained cashews in a blender with 1/2 cup of the coconut milk. Blend on high until completely smooth and no graininess remains, about 2 minutes.
2
In a medium saucepan, whisk together the remaining coconut milk, sugar, tapioca starch, and salt until the starch is fully dissolved with no lumps.

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