Rich, creamy and so decadent. Bourbon and cashews make this ice cream over the top creamy while the vanilla beans shine; Vegan Bourbon Vanilla Bean Ice Cream.
Ice cream.
So many interpretations have given us opportunities to make it with a variety of ingredients. Not just the traditional dairy and eggs but with nondairy milks, bananas, and whole nuts made with or without a machine.
Ice cream’s versatility has given everyone an option to fit their dietary lifestyle, so we can all enjoy sublime deliciousness of the frozen treat.
After making these Bourbon Vanilla Bean Shortbread Cookies, I knew I had to make an ice cream interpretation and since Vegan Bourbon Vanilla Bean Ice Cream had been in my mind, I got to work! The whole vanilla bean, pod and beans, is included this cashew milk based ice cream, with additional vanilla paste and extract to boost vanilla notes. The bourbon? Well, you know it’s a favorite libation because it pairs so well with fruit base desserts, drinks, and savory food.
This coconut and cashew milk based ice cream is slow churned for the most creamy mouth feel.
All the reason I take time and have invested in the equipment to churn ice cream. Churning accomplishes several things. First, it reduces the size of the ice crystals by freezing the base fast, creating tiny ice crystals for a silky smooth mouth-feel. It also incorporates air, making it light and extra creamy.
Although there are several options for no-churn, and I’ve tried a few, I’ve not been able to recreate the churn texture I’m after. I’ve been working on this process, and more experiments are in the works. I hope to create one that I’m happy with, and as soon as I do, you know I’ll be sharing it here.
Until then, if you have an ice cream maker, pull it out of the back of the cabinet or dig it out of storage. Take time to age and churn your ice cream. If you’ve not yet made that investment but want to churn your own ice cream at home, ask a friend or family member if you can borrow theirs.
I use the Kitchen Aid attachment for all my churns but borrowed a Cuisinart for years before the Kitchen Aid. Both are solid machines.
More Egg and Dairy Free Ice Cream Recipes to Love!
- Dark Chocolate Cocoa Nib Ice Cream – vegan
- Strawberry Chocolate Chip Nice Cream – vegan
- Bourbon Soaked Cherry Vanilla Bean Ice Cream – vegan
Vegan Bourbon Vanilla Bean Ice Cream
Ingredients
- 1 C Raw Cashews soaked in very hot water for 10 minutes or soaked in room temperature water overnight, rinsed and drained, 122g
- 1 3/4 C Full Fat Coconut Milk 386g, 1 Can
- 1 Whole Vanilla Bean Pod cut in 1/2
- 1 Tbs Vanilla Extract
- 1 tsp Vanilla Bean Paste or more extract
- 3 Tbs Maple Syrup
- 3 Tbs Bourbon Whiskey
- 1/4 C Water 59g
- 1/3 C Light Brown Sugar packed, 58g
- 1/4 tsp Sea Salt
- *See note on commercial Ice Cream Cones
Instructions
- Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
- Into a high-speed blender (I use VitaMix), add the cashews, coconut milk, whole vanilla pod + all it's beans, drained cashews, extract, paste, maple syrup, bourbon, water, brown sugar, and sea salt. Blend on medium-high speed for 30 seconds. Scrape down container. Blend again until silky smooth, about 30 seconds. It will get steamy - this is okay. Pour base mixture into a lidded container and store in refrigerator for at least 8 hours. It needs to be good and cold before churning.
- Line a loaf pan with parchment paper and place in freezer just before churning. Churn the base according to manufactures directions (mine takes about 22 minutes).
- Spoon the ice cream into the loaf pan. It can be served at this time as soft serve, but for a firmer ice cream, press on. Place parchment directly on top of the ice cream and then place it in a plastic storage bag (I use an old bread bag). This will help prevent ice crystal formation. Allow to rest over night for a firmer ice cream.
- The ice cream is ready when it's the desired consistency. Be sure to let it set for about 15 minutes at room temperature before scooping. Store covered in the freezer for up to a week.
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Hi Tracy, I am not familiar with bourbon whiskey and I have been using your tips to add alcohol ice cream recipes and it really helps with keeping it softer. How do you decide which alcohol to use and why bourbon whiskey? Also, could you comment on the arrowroot powder and specifically if this could also be used in all ice cream recipes? How does arrowroot powder affect the ice cream? Thanks for all your lovely tasty recipes and I am enjoying your emails and blogs.
Hi Kathy! Thank you for your note and questions. I choose bourbon whisky because it has a sweetish, creamy flavor to it that plays well with vanilla. If you would like a more neutral flavor, you can add vodka or rum. Since this ice cream doesn’t have eggs or cream which both support a thick ice cream, I add a little arrowroot powder to aid in thickening the custard. I’m not sure about using arrowroot powder in all ice cream recipes… it really depends on the specific recipe and the ingredients. Keep us posted if you give the recipe a go!
I have used my own vodka vanilla but will try the bourbon whiskey.
HI Traci,
I saw that you mentioned Kitchen Aid and a Cuisinart for the ice cream machines and wasn’t sure if you have a preference? I know the Kitchen Aid churn is an attachment and the Cuisinart is a stand-alone -though even with the latter there are several versions. Does one have better texture or ease of use? Guidance please before I purchase another expensive kitchen machine. I currently own a Kitchen Aid and have used it twice. In two years. Depending on your response, perhaps this recipe will get it off my shelf! And I hope these 2 companies send financial appreciation of your endorsements…
Hi Tonya! Thank you for your note, and kind words. I only recommend products that I love, trust and use in my kitchen. Both machines are solid machines that deliver excellent homemade ice cream. I can recommend both because the Cuisinart was borrowed for years from my neighbor before I was gifted the KA attachment. Now the KA attachment is the only one I use and have used for two years now. They both are easy to use. If you already have the KA, I’d go with that. Otherwise, perhaps give Amazon reviews a once over to see what others have to say, then consider what’s best for you. I hope this helps, Tonya! And may you enjoy this (my favorite on the blog) scrumptious ice cream!
i have a KA but everytime i try to make vegan ice cream the mix freezes on the walls of the bowl and the paddle stops spinning – it’s so annoying. it doesn’t happen with milk based ice cream only with vegan recipes. the paddle fit really tight so even a small amount of freezing on the walls of the bowl make it stop spinning, then i’m suck – i can’t get it out and can’t churn it either. any suggestions would be greatly appreciated as i otherwise love the KA for non-vegan ice cream
Hi Cindy! Thank you for your note. So sorry to hear you’re having trouble with vegan ice cream. Here’s what I’m thinking… there’s not enough fat and/or sugar in the recipe for it to freeze appropriately. So instead of freezing slowly, as fat and sugar play a critical role in this, the custard freezes too quick – like water would freeze faster if you poured it into the KA freezer bowl. Did you try this recipe?
Can’t wait to make this! I’m planning to prep the ingredients tonight, and make the ice cream tomorrow. Just a quick question. I’ve never encountered a vanilla recipe that included the bean pod. This recipe has me blending the split pod with the rest of the ingredients. Am I reading the recipe right?
Thanks!
Hi Bethany! Oh how fun! Yup, you read right. There’s SO much flavor packed in that pod. I do the same in my No-EggNog recipe here: http://vanillaandbean.com/vegan-nog-smoothie/ The vanilla shines! :D
Oh WOW! Hands down the best vegan ice cream I’ve ever had! Thank you!! (Sadly, my iPhone won’t allow me to hi light all five stars on the recipe review – but seriously, this recipe is gold!)
Thank you so much, you have NAILED vegan ice cream. I have made three batches of vegan ice cream this summer using different recipes…and then I finally stumbled upon this. It was different from other recipes I’ve tried in that it includes soaked cashews, which I think are what really took this to the next level. It is creamier than those made with just coconut milk, and plus the vanilla bean and alcohol flavor is ACE! I will definitely be using this recipe without the flavorings as a base for future ice cream endeavors. Peace.
Hooray! No doubt, the cashews do it, hands down! Alcohol also minimizes ice crystal formation, so if you can squeeze in at least a Tbs of it whether in your extract or simply vodka, do it! It makes a difference! If you liked this one, you’ll enjoy my Bourbon Soaked Cherry Vanilla Bean Ice Cream – It’s sooo good! xo Thank you for your note Daela! :D
Sweet, I didn’t know that about the addition of alcohol! That advice will definitely come in handy, I think!
Even if it’s a small amount, as to not flavor the ice cream. Try adding 1 Tbs of vodka to your next batch!
Bonjour Traci,
As someone who is fairly new to trying to go vegan/vegetarian, in an effort to try to improve or minimize the effects of living with multiple sclerosis, your recipes are drool-worthy! I came in on the Matcha Chia Pudding recipe (YUM-MO and Merci Beaucoup!!!), and I have remained (and salivated) ever since with reading each additional recipe.This latest recipe…OMGoodness!!!! I can hardly wait to make it, relax and totally indulge myself. Can I get a woosah?!
Thank you so much Angelique. So happy you’re enjoying the blog. I hope you’re able to find recipes that help you feel good! Although there are indulgent recipes here.. I strive for balance here and in my life. Thank you for sharing and I’m so happy you’re lovin that matcha chia pudding. It’s so dreamy! :D