Jessica in the Kitchen · by Jessica Hylton★ 5.0 (74)
Vegan Ice Cream
NUTRITION · PER SERVING510M COOK
CAL 6%·PRO 3%
CARBS 12G40% OF CAL
1G FIBER10G SUGAR1G OTHER
FAT 8G60% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, rich vanilla ice cream made with cashews and coconut milk requiring just five ingredients. This vegan dessert is indulgent despite its simple ingredient list.
dessertamerican🥧 baking dish🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup raw cashews (soaked in water overnight or boiled for 5 minutes*, drained)
- 2 (13.4 ounce) cans full fat coconut milk
- 1 tablespoon vanilla bean paste (or extract or 1 vanilla bean)
- ⅔ cup cane sugar (or other organic granulated sugar)
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 510M
CAL 6%·PRO 3%
CARBS 12G40% OF CAL
1G FIBER10G SUGAR1G OTHER
FAT 8G60% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 3mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 7mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.