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Vanilla Ice Cream

This image courtesy of Joseph DeLeo

We use both vanilla extract and vanilla beans because the beans are so expensive, but if you want, by all means, use all beans and skip the extract.

Serves6 to 8

CostModerate

Easy

Total Timehalf-day

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, high fiber, kosher, lactose-free, peanut free, raw, soy free, vegan, vegetarian

Equipmentblender, ice cream maker

Moodblue

Taste and Texturecreamy, nutty, sweet

Type of Dishdessert, ice cream

Ingredients

  • 2 cups raw cashews, soaked 4 hours or more
  • 2 cups coconut meat
  • 1 cup filtered water
  • 1 cup agave nectar
  • ¼ cup coconut butter
  • 2 tablespoons vanilla extract
  • Seeds of ½ vanilla bean, or 2 additional teaspoons vanilla extract
  • ½ teaspoon sea salt

Instructions

  1. In a Vita Mix or high speed blender, blend all the ingredients until completely smooth. Chill thoroughly in the refrigerator and then process in an ice cream maker according to the manufacturer’s instructions.

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