Vegan vanilla ice cream – this rich and creamy vanilla bean ice cream is made with NO coconut meaning it has a pure, unadulterated vanilla flavour. It is rich, creamy, silky smooth and absolutely delicious. The secret ingredient is oats!
Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
Soak the cashews; either cover them with plenty of boiling water and leave to soak for 1 hour, or cover them with cold water and leave to soak overnight.
Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer. Cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are very soft.
Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
Melt the cocoa butter or coconut oil in short bursts in the microwave. Add it to the blender along with the oat mixture, caster sugar, xanthan gum (if using), vanilla, salt and vodka (if using). Blend well until completely smooth.
Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
Once the mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.
Transfer the ice cream to a freezerproof container and freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.