High Fructose Corn Syrup Free Vegan Vanilla Ice Cream
Total time8 hr 55 min
Prep time15 min
Cook time10 min
4.8(12)
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Learn more →Ingredients
6 servings
- 1 cup raw cashews
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- 2 tbsp tapioca starch
- ¼ tsp fine salt
- 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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