Vegan Vanille Eis
Indulge in the creamy decadence of homemade Vegan Vanille Eis, a plant-based masterpiece that’s perfect for satisfying your sweet tooth! Made with rich full-fat coconut milk, soaked raw cashews, and unsweetened almond milk, this dairy-free ice cream delivers a luscious texture that rivals traditional recipes. Sweetened naturally with maple syrup and infused with the aromatic essence of pure vanilla extract and real vanilla bean, every scoop bursts with gourmet flavor. The recipe is crafted for simplicity, blending wholesome ingredients into a smooth and creamy base before churning to perfection in an ice cream maker. Serve it in bowls or cones for a delightful vegan treat that’s sure to impress. Keywords: vegan vanilla ice cream, homemade dairy-free ice cream, plant-based dessert recipes.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 240 ml Unsweetened almond milk
- 120 g Raw cashews
- 100 ml Maple syrup
- 2 tsp Pure vanilla extract
- 1 piece Vanilla bean pod
- 1 pinch Pinch of sea salt
Instructions
Soak the raw cashews in hot water for 1 hour to soften. Drain and rinse before using.
In a high-powered blender, combine the full-fat coconut milk, unsweetened almond milk, soaked cashews, maple syrup, and sea salt. Blend until completely smooth and creamy.
Slice the vanilla bean pod lengthwise and scrape out the seeds with a knife. Add both the seeds and the empty pod to the blender for maximum flavor.
Add the pure vanilla extract to the blender and blend again for 1 minute to fully incorporate all the ingredients.
Transfer the mixture to a medium-sized saucepan and heat on medium-low, whisking constantly to prevent the mixture from burning. Heat for about 5-8 minutes, or until it thickens slightly to the consistency of a heavy cream. Do not let it boil.
Remove from heat and discard the vanilla bean pod. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
Transfer the churned ice cream to an airtight, freezer-safe container and freeze for at least 2 hours to firm up before serving.
Serve the Vegan Vanille Eis in bowls or cones, and enjoy!
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 181.2 g | 906% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 122.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 601 mg | 46% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
