Vegan Vanilla Ice cream

3 cups Cashew Cream or Soy Cream
2 vanilla beans
¾ cup + 2 Tablespoons sugar
2 Tablespoons arrowroot flour or tapioca flour
½ teaspoon turmeric powder
1 pinch salt

1)Prepare your Cashew Cream or Soy Cream.

2)Straighten out your vanilla beans and cut each one in half by running the tip of a sharp knife along each one lengthwise. Open each vanilla bean half with your hands so the vanilla bean paste is exposed. Now scrape out the vanilla paste by running your knife blade perpendicular down the open half of the vanilla bean. Set the vanilla bean paste aside and discard the outer halves.

3)In a medium saucepan over medium heat, add the Cashew Cream or Soy Cream, sugar, arrowroot flour or tapioca flour, turmeric, vanilla bean paste and salt. Bring the mixture to a simmer then remove from heat while whisking constantly. Whisk the mixture for an additional 5 minutes to make sure the sugar is completely dissolved. Transfer to a covered container and place in the refrigerator to cool for about two hours.

4)Now we need to whip some air into the ice cream so it’s creamy. Beat the mixture with a mixer for about 5 minutes.

5)Mix in an ice cream maker for about 30 minutes.

6)Transfer to a covered container and put it in the freezer for 3 hours.

2 cups soy creamer (or any non-dairy milk)
1 cups soy milk (or any non-dairy milk)
¾ cup sugar
¾ teaspoon cinnamon
dash nutmeg
2 tablespoons arrowroot
2 teaspoons vanilla extract
1 cup apple crumble, with the apple bit kind of chopped a little so it’ll mix in easier

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, cinnamon, and nutmeg together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Meanwhile, take your apple crumble–be sure it’s not hot anymore!–and scoop out about 1 cup. If there are any large apple slices, cut them up a little so they will mix more easily into the ice cream. Break up the crumble topping if it’s baked into a solid mass. The goal will be to spread the crumble bits throughout your ice cream base.

Freeze according to your ice cream maker’s instructions. Add the apple crumble in the last 5 minutes of freezing.

Ingredients (use vegan versions):

3/4 cup soy milk (plain)
1/4 cup salad oil (refined vegetable oil)
4 tablespoons fructose (you can tell me if it works with other sugars too, haven't tried)
vanilla extract


Put soy milk and vegetable oil in a blender. Blend for 1 minute.

Put fructose into blender too. Blend for 1 minute.

Pour into a container. Put about 8 drops of vanilla extract on it and stir. It should taste like melted ice cream at this point!

Put in freezer.

When it’s ready, the only difference is that there might be some ice shavings in the bottom, similar to what happens to ice cream when it unfreezes and freezes again. You can try mashing it and re-freezing it. But it tastes like regular vanilla ice cream to me, which means you can make recipes with it in place of ice cream.

1 cup (raw) cashews
2 cups water
¼ cup agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

  1. In a Vitamix, combine all ingredients and blend on high speed
  2. Pour mixture into an ice cream maker and process according to instructions
  3. Serve

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