Vegan coconut ice cream with vanilla
Summer’s in full bloom in Norway and it’s just so so beautiful. Having been away the past two summers, I’d almost forgotten how green and vibrant this place gets during the spring and summer months. With degrees way above twenty for almost a month now, I’ve been craving lighter foods, such as raw fruit, smoothies and salads. And for dessert ice cream is a natural choice. This ice cream is ridiculously simple to make, and tastes heavenly. Beautifully served on its own, or together with berries and a drizzle of maple syrup, with chopped nuts and melted chocolate on top, with pancakes and waffles, or my favourite: served in a glass with a shot of espresso poured over.
1 can (full-fat) coconut milk
1 cup soaked cashews
4 tbsp cashew butter
1/3 cup maple syrup or agave
1 tsp lemon juice
1 tsp vanilla powder
1/4 tsp salt
1. Place all ingredients in a high speed blender. Blend until you get a thick and super smooth batter.
2. Pour the batter into a lined tin or bowl and freeze for at least 6 hours.
3. The ice cream is best served after 15-20 minutes sitting in room temperature. Keeps for at least a month in the freezer.