1 400 mL can full fat coconut milk* (check label for 13 – 15 g fat per 83 mL)
½ cup agave, honey, maple syrup or corn syrup
2 tablespoons cashew butter
1 ½ cups cashew milk
⅛ teaspoon salt
1 tablespoon vanilla bean paste
1 tablespoon vanilla extract
Directions
Combine the coconut milk, agave, and cashew butter in a medium pot. Heat over medium heat, whisking occasionally, until combined and agave has dissolved. Whisk in the cashew milk, salt and vanilla paste and extract. Chill this mixture completely—at least 4 hours.
Set the Vida™ by PADERNO Digital Stainless Steel Ice Cream Maker to the ice cream setting and press start. Pour the chilled mixture into the freezer bowl. Churn for 30 to 35 minutes or until softly frozen and fluffy.
Serve immediately or scrape finished ice cream into an airtight container and store in the freezer.
* Ingredient tip: The best coconut milk for ice cream will have between 13 and 15 g of fat per 83 mL. Please check the label before purchasing!
