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A vegan vanilla ice cream recipe made with cashew butter and coconut cream. This recipe can be used as a base for creating other ice cream flavors. Make your own cashew butter and coconut cream to cut down costs.
- Combine all ingredients in a high speed blender and pulse on high for at least 2 minutes.
- Pour the ice cream mixture into an airtight container.
- Freeze for at least 6 hours or overnight.
- Store the vanilla ice cream in the freezer and enjoy within 6 months.