Homemade VANILLA ICE CREAM | no dairy, no eggs

Hi everyone, in today's video I'll show you how to make dairy-free vanilla ice cream with a creamy, fluffy and airy texture. This homemade vanilla ice cream is based on cashews, so soak the cashews first so they soften up and blend easily. When the cashews are done soaking, drain the soaking water and add the cashews to a high speed blender together with full-fat coconut milk, maple syrup, coconut oil, vanilla extract, you can also add vanilla bean paste if you have it, and finally fresh vanilla bean. Blend on high until smooth. To make fluffy and airy ice cream, you'll need an ice cream maker. Pour the vanilla ice cream mixture into the ice cream maker bowl, I froze the bowl ahead of time, and let the mixture churn for about 25 minutes. Churning accomplishes three things. It incorporates air into the mixture, making the ice cream light and fluffy. It also reduces the size of the ice crystals by freezing the base fast, creating tiny ice crystals for a smooth, creamy mouthfeel. And finally, it breaks up the ice crystals that do form as the mixture freezes. The ice cream will have a soft serve consistency immediately after churning, similar to soft serve ice cream. To achieve a more scoopable consistency, transfer the churned ice cream to a freezer safe container and freeze it for 2 to 4 hours, depending on how firm you like your ice cream and how deep or shallow your ice cream container is. And that's it. Creamy, scoopable, vegan vanilla ice cream. I don't even think I have to introduce this recipe because vanilla ice cream is such a classic. But I will ask Tanner whether he can detect any coconut flavor because whenever I make dessert recipes with coconut, the number one question I get is whether the coconut is detectable. So? No, I would say no. What I do get a lot of is this buttery, creamy, it's cold but it's warm afterwards, the residual flavor. Oh, it's good. In order of appearance, the flavors go like this nut-like flavor. Obviously the cashews are coming through in that, but it reminds me of like a pecan pie flavor. It's sweet, it's nutty. It goes like this nutty flavor and then it goes this low note of vanilla and then it goes a hint of maple in that order. And then overall, it just coats the entire palate. It's really sweet and warm afterwards, which is kind of cool contrast, like, pardon the pun, that you're eating ice cold ice cream, but then it's got this warm flavor afterwards. So you get a really good contrast. All right. So I hope you enjoyed this video. If you did, please give me a thumbs up, comment below, subscribe to my channel and I'll see you next time.