Dairy-Free Vanilla Bean Ice Cream

Sharon's Healthy Recipes


1 c. cashews
4 cups water
1 T.  coconut nectar
1 can full-fat coconut milk (NOT lite)
4 eggs yolks
1/4 c. honey
1/4 c. maple syrup
1/4 c. coconut nectar
1/2 tsp. Vanilla Creme liquid stevia
dash of salt
1 vanilla bean
1 T. vanilla extract
1 T. coconut cream concentrate
2 tsp. Pomona’s universal pectin
2 tsp.  calcium water (see pectin box for instructions)


Soak cashews in 4 cups of water for 2-3 hours, until softened. Place in blender with 1 T. coconut nectar and blend for a minute or two until smooth. Set aside 1 cup.  To the blender with the remaining cashew milk mixture add coconut milk, egg yolks, 1/4 c. coconut nectar, maple syrup, honey, vanilla extract, stevia, salt, and coconut cream concentrate. Blend and pour into a saucepan. Scrape contents of vanilla bean into the pan and add the pod. Heat on med-low, stirring often, until hot and slightly thickened. Remove vanilla bean pod. Take the cup of cashew milk that was set aside and place in a small saucepan with the 2 tsp. calcium water. Bring to a boil, then carefully pour into blender with the pectin and blend, with the  lid vented to release steam, until pectin is thoroughly dissolved. Add to hot coconut mixture and stir well. Let cool, then place in freezer several hours until completely chilled. Transfer to ice cream freezer canister, and churn according to manufacture’s instructions. When done, ice cream can be placed in  the freezer for several hours, or enjoyed immediately for a soft-serve consistency.  This is really good served with homemade chocolate sauce and chopped walnuts. Enjoy!


Pectin can probably be omitted, but it does help with achieve a soft, smooth texture. Pomona’s pectin can be purchased online or in many health food stores.

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