Makes 1 quart
This is my basic dairy-free ice cream recipe. It's rich and satisfying... but better yet... YOU decide how much sweetener to use. Experimentation with maple or brown rice syrup is encouraged. I've found that a combination of cashews and oat milk make the richest and creamiest dairy-free ice creams without starches, gums or emulsifiers.
2 cups cashews or macadamia nuts, soaked in water to cover 30 minutes, drained
2 cups unsweetened oat milk
3/4 cup agave nectar
2 tablespoons vanilla extract
Pinch salt
Variations on the Theme:
Chocolate Chip: add 1 cup chopped chocolate chips or cocoa nibs after chilling
French Vanilla: replace one tablespoon of the vanilla extract with 2 vanilla beans, scraped
Cookies and Cream: add 1 cup of your favorite chopped cookies after chilling
Macaroon: add 1 cup toasted shredded coconut after chilling
Pecan Praline: add 1 cup chopped candied pecans after chilling
Latte: add 1-2 tablespoons finely ground coffee beans
Blend all the ingredients in a food processor or high speed blender until smooth; you may need to blend for 5-8 minutes to get it really creamy. (Additions like chocolate chips, nuts or other chunky items can be stirred in after chilling.) Scrape the sides of the bowl with a spatula as you go. You can taste it now too, adding more sweetener or flavorings, if desired.
Transfer the batter to a covered bowl and refrigerate for 1-8 hours (you can also freeze it for 30-40 minutes) until well chilled. Add any chunky additions at this point (soft cookies can be added to the machine as it's running).
Pour the cream mixture into an ICE-COLD ice cream maker and freeze according to manufacturer's instructions. Serve immediately or freeze for later. If frozen, thaw at room temperature for 10-15 minutes before scooping.
©2008 Copyright Alison Anton - All rights reserved.