Vegan Bourbon Vanilla Bean Ice Cream

• Canned Goods

  • 386 g 1 3/4 c full fat coconut milk, Full Fat

• Condiments

  • 3 tbsp Maple syrup
  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1/2 1 in whole vanilla bean pod, Whole cut
  • 1/3 cup Brown sugar, light
  • 1/4 tsp Sea salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews, raw

• Beer, Wine & Liquor

  • 3 tbsp Bourbon whiskey

• Liquids

  • 1/4 cup Water

Found on vanillaandbean.com

Description

Directions

• 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 its 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 took 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 its 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.