I N C R E D I B L E!
I wanted to do a vegan vanilla ice cream to serve to my family and this one turned out perfect from the first time. You would never notice this ice cream is non dairy and that it is vegan! The consistency is like any dairy ice cream. You can scoop it as a Cold Stone’s ice cream. This ice cream recipe, adapted from the unconventional baker is made with coconut milk and nuts.
The Unconventional Baker has many vegan ice creams that are not banana-based. I love my banana ice creams but I usually eat them like smoothies and I was craving a real ice cream. The Unconventional Baker provided me a different technic to make vegan ice creams that look like traditional ice creams.
I had enjoy it with berries, on top of crepes and pancakes!
2 cups soaked walnuts (can use cashews)
1/2 cup coconut milk
1/2 cup organic agave
1/4 cup organic coconut oil
1 T tapioca powder
1 tsp vanilla essence
3/4 tsp se salt
1/4 cup dates
1/4 cup water
1- First, blend all of the ingredients except for the dates and water until a creamy consistency.
2- Now, add the dates and water and blend until homogeneous. It is ok if small pieces of dates remain.
3- Transfer to the storing bowl and put in the freezer at least two hours before eating it.