No Churn Vegan Vanilla Ice Cream

• servings: 8 servings
• active time: 10 hours
• total time: 10 hours

Ingredients

1 can full-fat coconut milk

1 5 oz can coconut cream

1 cup raw unsalted cashews, soaked for 2-3 hours in room temp water

1/2 cup agave or maple syrupÂ

2 tsp vanilla extract

Seeds from 2 vanilla beans (or 1 tbsp vanilla bean paste)

Directions

Soak cashews in room temperature water for 2-3 hours, then drain and rinse.Â

Add all ingredients to a high speed blender and blend until completely smooth.

Pour into a loaf pan or ice cream container and freeze for at least 8 hours or overnight. Thaw at room temperature for 15 minutes before scooping.Â

Nutrition

• Serving Size: 1 scoop
• Calories: 273
• Total Fat: 13.8 g
• Saturated Fat: 6.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 15.9 mg
• Total Carbohydrate: 20.2 g
• Dietary Fiber: 0.6 g
• Total Sugars: 14.2 g
• Protein: 4.2 g