Coconut Vanilla Ice-Cream
A Super Smooth and Creamy Ice-cream without the dairy!
1 can of full-fat coconut cream (400ml)
1 Cup Raw Cashews, soaked for 6 hours
2.5 cups full fat soy milk
½ cups honey, maple syrup, agave syrup or raw sugar
½ tsp salt
1 Tbsp corn starch
2 Tbsp vanilla extract
1 Tbsp coconut oil (optional)
In a small saucepan, add cornstarch and coconut cream, mix well on medium heat until thicken and starting to get a little bubbly.
Transfer to a high-speed blender, add all other ingredients and blend until very smooth.
Transfer to a container and let it sit in the fridge until it is very cold.
Then transfer to an ice-cream maker and churn (as per instructions) for about 15 mins or until it reaches the consistency of soft-serve ice-cream.
Scoop into a freezer container, smooth the top and place a piece of parchment paper over the top of the ice-cream (to prevent ice crystals from forming) and freeze for at least 4 hours.
let it sit on the counter for 10 mins before serving.