Ice cream doesn’t have to have sugar, or dairy. In fact, it can be made with plant-based ingredients. Take a load off, sit in the sun enjoy a bowl of fresh, sugar-free vanilla bean ice cream.
Add cashews to a clean glass container. Cover with water; not the water listed in the recipe. Cover and refrigerate for 4 hours. Once complete, strain and rinse.
Add soaked cashews, 1 of cup water, CALM and vanilla extract to the jug of your high-powered blender. Blend on high until smooth.
Transfer to a glass container and add in ground vanilla bean, if using. Cover, shake and refrigerate overnight or freeze for 1 hour.
Pour mixture into ice cream maker and follow manufacturers instructions.
Consume immediately. Or transfer to a chilled container and freeze for 2 hours for harder scoops. If using in ice cream sandwiches, freeze for 2 hours and sandwich between these Vegan Chocolate Cake Donuts.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/07/ice-cream-donut-sandwiches/