Vanilla Ice Cream

Yields a pack of vanilla ice cream. Do churn at regular intervals as it cools down in the freezer, or you end up with an ice brick.

Ingredients

• 2 13-15 oz cans of full fat coconut milk
• ½ cup sugar or agave syrup
• ¼ tsp salt
• 2 tbsp corn starch
• 1 ½ tsp of vanilla extract
• 2 cups of pre-soaked cashews, shredded

Instructions

• Soak cashews overnight.
• Shred soaked cashews into a fine paste.
• Shake coconut milk thoroughly.
• Mix ½ cup of coconut milk with corn starch.
• Scald the coconut milk and mix in sweetener, salt, and cashew paste.
• Add in starch mixture.
• Whisk gently.
• Cook for 6-8 minutes until thickened (coats the back of a spoon). Don't let it come to a boil.
• Stir in vanilla extract.
• Keep in freezer for at least 4 hours covered with plastic wrap (NOT the lid).
• Churn for 20 minutes.
• Cover with parchment or wax paper to prevent crystals from forming.
• Freeze for another 4 hours.