Vegan Maple Nut Ice Cream
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This recipe is an adaptation of a recipe found in "Vice Cream" a new recipe book for making vegan ice cream. The recipe there calls for water instead of Soy milk. However, it is my experience that the "water" version isn't nearly as good as the "soy" version, for it turns icy upon freezing. The inspiration for this recipe came the week I was holding meetings in the Midland, MI church, and being surrounded by Ireneia's recipe books to get ideas, picking up an ice cream freezer at the cooking school for $5, and then experimenting at home.
Here is a recent comment that was emailed to me: "Dan, I finally tried the cashew ice cream, and I have to say that I'm surprised it turned out so "real"... It was so easy to make and tasted great! Thank you for sharing that recipe."
Combine & Blend Till Smoth
1.5 C cashews
1.5 C soy milk-Vanilla Silk
1 C Maple Syrup (you can cut this down some if you wish)
1.5 t Vanilla flavoring
1/2 t Almond flavoring (blend all of these with the above ingredients)
Stir in 1/2 C of walnuts pieces or almond pieces
You don't need an ice cream freezer to make this ice cream. It seems to work just fine if you pop it into the freezer and leave it over night. I'm not sure why exactly, but the fat content of the cashews combine with the properties of the Maple Syrup and make a mixture that doesn't seem to freeze really hard ever. Thus it never gets to the "hard rock" properties that you find with water freezing, and thus a superior ice cream.
I have used the same combination with jams and fresh fruit to make other flavors of ice cream. It is easy to make (ten minutes for blending) and stores well. Let me know what you think.
Whatever you do DON'T use water since this will add water crystals and ruin it! I recently used lite syrup which is made with water and had problems with ice crystals.
Do you have suggestions for other sweeteners that work? Post them in the comments.
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