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Heilala Vanilla Vegan Ice Cream

Heilala Vanilla Vegan Ice Cream

Heilala Vanilla Vegan Ice Cream

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Here's a simple vegan ice cream that is velvety smooth and creamy, even without the dairy. It is a spectacular flavor canvas and you can take it in any direction, but we went classic with straight-up vanilla. Helped generously by our friends at Heilala, we were able to get the sublime flavor of fresh whole vanilla beans just by adding a spoonful of vanilla paste from the jar.

This ice cream gets it's creamy texture from a stellar lineup of coconut, cashew and oats, and it's made light and airy with a spin in the ice cream maker. Opt for refined coconut oil to keep the vanilla flavor shining through. Aside from melting the coconut oil, this staple summer recipe doesn't even require a stovetop. Just measure everything into the blender and give it a whirl!

Just imagine all the flavors you can make...chocolate, cinnamon, lavender, turmeric, and more. 
Yields
1 servings
Prep Time Total Time
20 min 20 min
Heilala Vanilla Vegan Ice Cream

Ingredients

  • 1 cup extra creamy oat milk
  • 1-1/2 cups raw cashews
  • 1/2 cup light coconut milk, unsweetened
  • 1/2 cup agave syrup
  • 2 teaspoons Heilala Vanilla Paste 
  • 1/2 teaspoon Himalayan Pink Salt 
  • 2 tablespoons unrefined coconut oil, melted

Directions

Combine the ingredients in a high-powered blender. Slowly bring the mixture to a high speed and blend for 30-45 seconds, or until completely smooth. 

Transfer the mixture to a 1 quart container and refrigerate until completely chilled. Transfer again, into the bowl of the ice cream maker and spin for about 20 minutes, until it is the consistency of soft-serve.

Heilala Vanilla Vegan Ice Cream

Heilala Vanilla Vegan Ice Cream

COOK TIME:

  • 1 cup extra creamy oat milk
  • 1-1/2 cups raw cashews
  • 1/2 cup light coconut milk, unsweetened
  • 1/2 cup agave syrup
  • 2 teaspoons Heilala Vanilla Paste 
  • 1/2 teaspoon Himalayan Pink Salt 
  • 2 tablespoons unrefined coconut oil, melted

Combine the ingredients in a high-powered blender. Slowly bring the mixture to a high speed and blend for 30-45 seconds, or until completely smooth. 

Transfer the mixture to a 1 quart container and refrigerate until completely chilled. Transfer again, into the bowl of the ice cream maker and spin for about 20 minutes, until it is the consistency of soft-serve.

Heilala Vanilla Vegan Ice Cream

Here's a simple vegan ice cream that is velvety smooth and creamy, even without the dairy. It is a spectacular flavor canvas and you can take it in any direction, but we went classic with straight-up vanilla. Helped generously by our friends at Heilala, we were able to get the sublime flavor of fresh whole vanilla beans just by adding a spoonful of vanilla paste from the jar.

This ice cream gets it's creamy texture from a stellar lineup of coconut, cashew and oats, and it's made light and airy with a spin in the ice cream maker. Opt for refined coconut oil to keep the vanilla flavor shining through. Aside from melting the coconut oil, this staple summer recipe doesn't even require a stovetop. Just measure everything into the blender and give it a whirl!

Just imagine all the flavors you can make...chocolate, cinnamon, lavender, turmeric, and more. 

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