What do you do on a dark, cold and rainy afternoon? You go into the kitchen to make vanilla nicecream, right?!
I may be the only pleasantly nutty person who does this, but I’d been wanting this vanilla nicecream for a while. So when I had some free time, I just went ahead and made it, despite the weather.
This is one of those recipes I come back to over and over again. It is good as a scoop-able ice cream, in ice cream sandwiches and as popsicles. I chose to make the popsicles this time, but make sure you choose moulds that are easily released. I made it in two different popsicle moulds, and the silicone moulds released the vanilla nicecream worked best. But if your moulds don’t release well, well than just scoop the nicecream out.
This vanilla nicecream happens to be vegan, because it is the best tasting way to make this particular icecream recipe in my opinion. But if you want to use dairy, go ahead and use it. Just keep in mind it will taste different.
It is important to note that this vanilla nicecream recipe uses vanilla powder. If you were to use vanilla extract instead, the ice cream will either set differently or not set at all. This is because vanilla extract contains alcohol, which makes icecream more difficult to freeze. If you can’t get vanilla powder, or you don’t like the taste of vanilla at all, just leave it out and use something else in its place. Something like matcha powder is really nice. Or you can melt your favourite chocolate and coat the frozen nicecream in that for an extra-decadent treat!
So if you want to try this vanilla nicecream; go into the kitchen and make it!
Go into the kitchen and gather all the ingredients. Blend the soaked cashews first
Blend until very smooth- as smooth as you can get it. Then spoon the mixture into popsicle moulds
Let them freeze overnight and the next day you can enjoy your very own vanilla nicecream!
Vanilla Nicecream
Equipment
- bowl (to soak the cashews)
- blender or food processor
- icecream moulds
- Measuring spoons
- Measuring cup
Ingredients
- 1 cup cashews
- 1 cup coconut cream If you cannot get coconut cream, use coconut milk. Put 2 or 3 cans in the fridge overnight and scoop out the thick cream that forms on top
- ¼ cup agave syrup
- 1¼ tsp vanilla powder
- 1¼ tbsp almond butter white almond butter is best
- ¼ tsp lemon juice, freshly squeezed
- 1 pinch salt
Instructions
- First measure the cashews and put them in a bowl with enough water (preferably spring or filtered) to submerge them fully. Let them soak for at least 8 hours or overnight.
- Drain the soaked cashews, rinse them well and put them in a blender with the coconut cream, agave syrup and lemon juice
- Blend this until a very fine consistency
- Add in the vanilla powder, salt and almond butter and blend again. Try and get it as fine as you possibly can
- Fill your icecream moulds and put in the freezer for at least 8 hours, or overnight
- After that you can unmould them and eat them right away or you can melt some chocolate and coat the popsicles in the chocolate. Either way is really good, so enjoy!
