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Vegan Bourbon Vanilla Bean Ice Cream
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Vegan Bourbon Vanilla Bean Ice Cream

Rich, creamy and so decadent. Bourbon makes this ice cream over the top creamy while the vanilla beans shine. Easy to whip up, the ice cream maker and freezer does all the work. Vegan + Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -5 Servings
Calories 527kcal
Author Traci York

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

I recommend Let's Do Organic ice cream cones. They are vegan and do not include dreaded unsustainable palm oil in the ingredients like so many prepackaged foods do.
Adapted from my Bourbon Soaked Cherry Vanilla Bean Ice Cream

Nutrition

Calories: 527kcal | Carbohydrates: 42g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Sodium: 170mg | Potassium: 489mg | Fiber: 1g | Sugar: 30g | Vitamin C: 1mg | Calcium: 61mg | Iron: 6mg