Red Meat Allergy Friendly Vegan Vanilla Ice Cream

Total time8 hr 55 min

Prep time15 min

Cook time10 min

Red Meat Allergy Friendly Vegan Vanilla Ice Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!