High Protein Creamy Vegan Vanilla Ice Cream
Indulge in the luxurious, guilt-free delight of High Protein Creamy Vegan Vanilla Ice Cream, a perfect fusion of rich flavor and health-conscious indulgence. Made with wholesome ingredients like raw cashews, coconut cream, and unsweetened almond milk, this plant-based frozen treat is silky smooth and naturally creamy without any dairy. The addition of vegan vanilla protein powder not only enhances its luscious texture but also packs a boost of protein, making it an ideal dessert for fueling your day. Lightly sweetened with maple syrup and flavored with pure vanilla extract, this ice cream is as satisfying as it is nourishing. With easy-to-follow steps and a no-compromise taste, it’s a must-try for any vegan or health enthusiast looking for a high-protein dessert option. Perfect on its own or topped with fresh fruit, nuts, or vegan chocolate, this homemade ice cream will redefine your dessert game!
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Ingredients
- 2 cups Unsweetened almond milk
- 1 cup Raw cashews
- 0.5 cup Vanilla protein powder (vegan)
- 0.5 cup Maple syrup
- 1 cup Coconut cream
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Start by soaking the raw cashews in hot water for about 30 minutes to soften them. This step is crucial for achieving a silky smooth ice cream texture.
Step 2
Once the cashews are done soaking, drain and rinse them thoroughly under cold water.
Step 3
In a high-speed blender, combine the drained cashews, unsweetened almond milk, coconut cream, maple syrup, vanilla protein powder, vanilla extract, and salt.
Step 4
Blend the mixture on high speed until it becomes completely smooth and creamy. This should take about 2-3 minutes. Make sure there are no remaining chunks of cashew.
Step 5
Taste the mixture and adjust sweetness if needed by adding more maple syrup or protein powder.
Step 6
Pour the ice cream base into a large bowl or container, cover with plastic wrap or a lid, and place it in the refrigerator to chill for at least 1 hour. This will help it thicken slightly.
Step 7
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 15-20 minutes.
Step 8
Once the ice cream has reached the desired consistency, transfer it into an airtight container for storage.
Step 9
Place the container in the freezer for an additional 2-4 hours or until the ice cream is firm enough to scoop.
Step 10
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Step 11
Enjoy your high protein creamy vegan vanilla ice cream as is, or top it with your favorite vegan toppings like fresh fruit, nuts, or chocolate shavings.
Nutrition Facts
| Serving size | (1089.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2466.9 |
| Total Fat 102.5g | 0% |
| Saturated Fat 48.6g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1791.6mg | 0% |
| Total Carbohydrate 286.0g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 241.5g | |
| Protein 106.6g | 0% |
| Vitamin D 175.7IU | 0% |
| Calcium 1295.0mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 1779.2mg | 0% |
Source of Calories