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.
To inspire your ice cream making-goals, a bunch of bloggers got together and shared their most delicious and crave worthy ice cream recipes. Find the links below and get into ice cream making mode this Summer!
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
- Mexican Chocolate Almond Nice Cream Bowls – 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 an estimate and courtesy. If this information is important to you, please verify it independently.
S’mores Ice Cream via A Cookie Named Desire
Coffee Chocolate Ripple Ice Cream via An Italian in my Kitchen
Unicorn Ice Cream via The Tip Toe Fairy
Tahini Ice Cream with Chocolate Chip Cookies via The Floating Kitchen
No Churn Honey Nut Ice Cream via Honey and Birch
Vegan Peanut Butter Chocolate Praline Crunch Ice Cream via Heart of a Baker
Peanut Butter Lovers Ice Cream via Cookie Dough and Oven Mitt
Cotton Candy Ice Cream via Homemade Hooplah
Mint Mojito Coffee Ice Cream via The Little Epicurean
Strawberry Banana Ice Cream via The Bitter Side of Sweet
Peanut Butter Ice Cream via Pretty Simple Sweet
Vanilla Rainbow Ice Cream via Go Go Go Gourmet
Lychee and Cherry Swirl Ice Cream via My Food Story
Brigadeiro Ice Cream via Olivia’s Cuisine
Salted Pretzel Ice Cream with Chocolate and Peanut Butter via Cake Over Steak
Many Thanks to Our Sponsors:
Rodelle Vanilla, Cuisinart, Zeroll, and Tovolo
*Disclosure: I received complementary product from Rodelle to use in this recipe. All opinions are my own.
* * * The Giveaway Has Ended * * *
Congratulations to Angie W. !!
The giveaway prize included an ice cream maker from Cuisinart, an ice cream scoop from Zeroll, vanilla from Rodelle, containers, popscicle molds, a scoop from Tovolo, and Sweet Cream and Sugar Cones cookbook!
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?
Such a delicious looking ice cream! Bourbon combined with vanilla bean is a nice combination. I just wondered can you taste the coconut in this ice cream or do the other flavours overpower it?
Hi Nate! Thank you for your note. I’m unable to detect it as are the people that have tried it. The vanilla and bourbon really shine here! I hope you enjoy the recipe!
That’s what I was hoping for, thanks for the quick reply :)
So, if one doesn’t havve an ice cream maker to churn it…will it just be a hard cube and not work?
Hi Jenny… I’m assuming it would be. If you want to give it a go, but instead put it in the freezer and whisk it really good every 15-20 minutes for a few hours, this may work. I’ve tried it once with another recipe and have read blogs where this is done. I just didn’t care for the mouthfeel… there were too many ice crystals. I’ve not tried to formulate a new recipe since. Here’s a round up of some recipes that are vegan – no churn: https://jessicainthekitchen.com/no-churn-vegan-ice-cream-recipes/ And Minimalist Baker has a recipe too: https://minimalistbaker.com/no-churn-vegan-chocolate-ice-cream/ I hope this helps!
Really great post, I definitely adore this site, keep on it.
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!)
What an awesome idea! All the best things!