No Churn Vegan Olive Oil Ice Cream
Makes 1 Litre
Ingredients
For the Ice Cream
- 150 g raw cashews (soaked in hot water for 10 minutes to soften, or 4 hours if your blender isn't strong)
- 400 ml coconut cream (full-fat can)
- 80 ml soy milk (unsweetened )
- 80 ml maple syrup
- 80 ml olive oil (extra virgin, we use Bertolli for a fruity flavour profile)
- 2 tsp vanilla bean paste (optional for a vanilla hint)
- Pinch sea salt (optional)
For the Olive Caramel Drizzle
- 60 ml maple syrup
- 60 ml olive oil (extra virgin, we use Bertolli for a fruity flavour profile)
Instructions
For the Ice Cream
- Add all of the ice cream ingredients to a high powered blender and blend until completely smooth and creamy.
- Pour into a loaf tin or freezer-safe container or glass dish. Alternative: For an even creamier texture, churn the mixture in an ice cream maker according to the manufacturer’s instructions, or freeze and process in a Ninja Creami after fully frozen.
- Cover, then freeze for 5–6 hours or overnight.
- Allow the ice cream to sit at room temperature for 10–15 minutes before scooping.
For the Caramel Drizzle
- For the Caramel Drizzle: Add the maple syrup and olive oil to a bowl or jar.
- Whisk vigorously until thickened and emulsified.
- For a thicker caramel, refrigerate before serving. Using cold maple syrup also helps create a thicker drizzle.
- Spoon over the ice cream before serving.