Creamy vegan vanilla ice cream (with and without ice cream maker)
Vegan vanilla ice cream, with or without ice cream maker. The preparation is simple and the list of ingredients is short. A sweet, creamy temptation, vegan, lactose-free and versatile and damn tasty.
Depending on the ice cream maker, prepare device for ice cream production.
(optional) FOR THE BLACKBERRY SAUCEPlace all ingredients in a small saucepan, heat and boil down over medium heat for about 10 minutes. Remove from heat and set aside.
250 g Blackberries washed, 1 tbspn Lemon juice, 2 tbspn maple syrup, 1 tbspn Water
FOR THE VANILLA ICE CREAMPlace all ingredients in a high-powered blender and blend to a uniform liquid.(Optional) The xanthan gum should start to thicken quite easily here.
225 g Cashews, 300 ml Almond milk, 400 g Coconut milk, 100 g Raw cane sugar, 75 g Agave syrup, 45 g Coconut oil, 1 tbspn Bourbon vanilla ground, A pinch of sea salt, optional: 1 tsp xanthan gum
Place in ice cream maker and prepare according to manufacturer's instructions. Alternatively, pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
Optional: Incorporate the blackberry sauce.
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or an ice cream cone. Garnish with desired toppings and enjoy!