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 (per serving) 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,
Would you be open to doing any other recipes that utilize other varieties of vanilla beans?
Hi Shawn! What varieties of vanilla beans do you have in mind?
Hi Traci,
Well the the Tahitian vanilla bean from Tahiti is always a beautiful bean to play with. Maybe it is nice to compare the PNG Tahitian vs the French Polynesian. All and all I am more than happy to send you sample of all varieties (we carry French Tahitian from award wining producers, PNG Tahitian, bourbon Madagascar, bourbon Ugandan, and bourbon Indonesia
I am looking forward to making this very soon. I have tried several vegan ice creams using coconut cream, it’s good but I want to try something without coconut. This looks absolutely delicious.
Thank you Celeste! I hope you enjoy it!
That looks so creamy, and vegan you say! Wow! Love it Traci!
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!
Traci, this is stunning! After looking at your gorgeous pictures and reading the recipe, I can’t believe I’ve never had vegan ice cream! I’ve had dishes that use cashews to create a cream base, and it’s really wonderful! I never thought to try them in ice cream! And of course I’m a fan of the bourbon ;)
Oh Traci, I’ll bet this is so good with that splash of bourbon! I just love that one close-up photo- shows off that creamy texture so well! Ice cream is my most dreaded thing to photograph so I always admire those who do it well. You rocked the house. :)
Heey Emily! Thank you so much! This was a looong process. I put that ice cream back in the freezer several times before moving forward. It’s not easy to photograph and getting it to just the right consistency when shooting is no joke! :D
This looks DIVINE Traci! I have used cashew cream to make soups, but never sweets! That combined with coconut milk sounds incredible! I must try this. Brilliant.
Thank you, Jackie! So you know what it does to soup… wait till you see what it does to ice cream! ;D
This recipe looks divine, but I’m cooking for someone with serious nut allergies. Can I omit the cashews or substitute something else?
Hi Carrie! Thank you for your note. There’s no substitute for the cashews in this recipe as that’s where so much of the creamy factor comes from. BUT take a look at Sarah’s recipe It’s different, but not made with cashews. You could easily squeeze a few Tbs of bourbon in there! I hope this helps. :D