Vegan Biscoff ice cream - this rich and creamy dairy free ice cream is easy to make and full of Biscoff cookie butter flavour. The perfect hot weather treat! Or try it with apple pie!
Keyword ice cream
Prep Time 10minutes
Soaking and Chilling Time 3hours30minutes
Total Time 3hours40minutes
Author Domestic Gothess
120g (¾ cup)raw cashews
250ml (1 cup)water
400ml (14 oz)tin full fat coconut milk
200g (7 oz / ¾ cup + 1 Tbsp)smooth Biscoff spread
120g (⅔ cup)light brown soft sugar
¼tspxanthan gum (optional)
Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
Place the soaked cashews in a blender along with the 250ml of water and blend until very smooth.
Add the full fat coconut milk, biscoff, light brown soft sugar, xanthan gum (if using), vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
Pour into a bowl, cover and refrigerate until completely cold.
Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.