Many of the recipes attempted for this week’s inspiration came out disastrous. My goal was to prepare an ice cream base for a myriad of creations during the hot summertime. The flavor needed to be tasty enough on its own, with a texture that mimicked a quality dairy ice cream. I wanted creamy, not too sweet, and not icy, and I was willing to do anything to achieve vegan perfection. Some frozen treats that I made started out in a dairy version that I then tweaked, while some were complicated vegan recipes. None of them turned out great. That was until I watched a video on ice cream making and adapted the techniques I learned to enhance my vegan recipe.
The base I chose consisted of nuts, so I didn’t need to make it vegan. The changes I made were influenced by a mashup of many ice cream recipes that I looked at for reference. I used cashew milk for the liquid to add creaminess. To further encourage a smooth texture, I stuck with a liquid sweetener instead of a granulated one. The final tweak was to add sandwich cookies to the base to create the specific flavor profile.
Cookies and Cream Vegan Ice Cream
1 cup raw, unsalted cashews
1.5 cups cashew milk (or use coconut milk)
1 TBS vanilla extract
1/4 cup agave syrup
pinch of sea salt
12 vegan chocolate sandwich cream cookies, crushed
Put the cashews in a bowl and cover with water. Soak at least 4 hours, or overnight in the fridge. Drain the soaked cashews. Put drained cashews, cashew milk, vanilla, agave, and salt in a blender. Blend ingredients until mixture is smooth and thick. Prepare in an ice cream maker according to manufacturer’s directions. Add the cookies in at the end, according to your machine. Makes 1.5 pints.
Until next time, happy non-baking!
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