Vegan No-Churn Eggnog Ice Cream
This vegan no-churn eggnog ice cream is what holiday dreams are made of. Thick, custard-like, and oh-so-creamy, this festive holiday ice cream requires just 5 minutes of active kitchen preparation.
Servings: 12
Ingredients
- 2 ½ cups So Delicious Holiday Nog
- 1 ¼ cups pitted and packed Medjool dates (about 14 dates)
- 1 ¼ cups raw cashew butter*
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- ¾ teaspoon fine sea salt
Instructions
- Line a 5"x10" loaf pan with parchment paper.
- In a high-speed blender, combine the So Delicious Holiday Nog, dates, cashew butter, vanilla, nutmeg, and sea salt. Blend on high for 3 to 4 minutes, or until completely smooth.
- Pour the ice cream base into the lined pan.
- Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set.
- Let the ice cream stand at room temperature for 15 to 20 minutes before scooping or serving. Then, dip an ice cream scoop in hot water, and use it to scoop the ice cream. Serve.
- Store the ice cream in the freezer, loosely covered, for up to one week.
Notes
*Make your own cashew butter by blending 3 cups raw cashews in a food processor for 6 minutes or until smooth (it should be very thick), stopping to scrape down the sides as needed. If the cashew butter is chunky and clumping as it moves around the food processor, add 1 to 3 tablespoons of filtered water to encourage blending and to yield a smooth, creamy cashew butter. Measure off the amount needed for the recipe and store the extra cashew butter in the refrigerator in an airtight jar or container.