Indulge in Creamy Vegan Butterscotch Ice Cream with This Simple 7-Step Recipe You’ll Want to Make All Summer Long

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introduction

Who says you need dairy to enjoy a delicious ice cream treat? This Vegan Butterscotch Ice Cream recipe is here to challenge that notion and take your summer desserts to a whole new level. Imagine creamy, dreamy, and oh-so-sweet butterscotch flavor that is entirely plant-based. It’s time to dive into this delectable delight that your taste buds will thank you for!

why make this recipe

Making Vegan Butterscotch Ice Cream is not just about satisfying your sweet tooth. This delightful dessert is a fantastic way to enjoy an indulgent treat without any animal products. Packed with wholesome ingredients like cashews and coconut milk, this ice cream is both creamy and full of flavor. Plus, it’s easy to whip up and perfect for impressing your friends at summer gatherings or just treating yourself on a warm day. Say goodbye to store-bought options filled with additives — making your own ice cream ensures you know exactly what’s in it!

how to make Vegan Butterscotch Ice Cream

Creating this scrumptious Vegan Butterscotch Ice Cream is a breeze! Here’s how to get started.

Ingredients:

• 1 1/2 cups (230g) raw, unsalted cashews
• 1 can (13.6 oz) lite coconut milk (highly recommend the Thai Kitchen brand for the creamiest results, avoid the Polar brand)
• 1 tablespoon (20g) regular molasses (not blackstrap)
• 3/4 cup + 1 tablespoon (140g) coconut sugar (this is key to the butterscotch flavor — white sugar won’t work!)
• 2 teaspoons (10g) vanilla extract
• 1/4 + 1/8 teaspoon fine salt (this enhances the overall flavor, so don’t skip it!)
• 1/2-1 teaspoon ground espresso (add as much as you prefer; I love using the Illy brand)
• Essential equipment: ice cream maker, blender, and a scale

Directions:

1. Prep Your Ice Cream Maker: Make sure your ice cream maker’s bowl has been in the freezer for 1-2 days beforehand. If it isn’t frozen solid, your ice cream simply won’t churn properly.

2. Soak Your Cashews: If you don’t have a Vitamix, soak the raw cashews in hot water for 8-12 hours. This softens them and helps create a smooth ice cream texture. Once done, drain and rinse the cashews.

3. Blend the Ingredients: Add all of the ingredients (except for the espresso!) to your blender and blend until it’s completely smooth. Make sure there are no nut bits remaining for that perfect creamy texture.

4. Churn It Up: Pour your smooth ice cream base into the ice cream maker. Churn for about 20-25 minutes, or until it reaches a soft-serve consistency. It’s now time to add the ground espresso during the last minute of churning for those irresistible little flecks of flavor!

5. Transfer to Freezer: Once churned, pour the mixture into a ceramic loaf pan or a lined metal one. Cover it tightly with plastic wrap and place it in the freezer to set for 2-3 hours until it’s solid enough to scoop.

6. Scooping Time: If you freeze it overnight, let it sit out for about 5 minutes at room temperature before scooping. You’ll experience the creamy magic unfold right before your eyes!

7. No Ice Cream Maker? No Problem!: If you don’t have an ice cream maker, you can still enjoy this treat. Just blend the base and place it in an ice cream storage container. Stir every 30 minutes for about 2 hours until it’s at your desired consistency.

how to serve Vegan Butterscotch Ice Cream

Serving your Vegan Butterscotch Ice Cream is as simple as scooping it into a bowl or cone. It pairs perfectly with toppings like crushed pecans, drizzles of additional molasses, or even some fresh fruit to add a refreshing contrast. You could also layer it between cookie sandwiches for an epic dessert treat — the possibilities are endless!

how to store Vegan Butterscotch Ice Cream

Store any leftover ice cream in an airtight container in the freezer. Remember, homemade ice cream doesn’t have preservatives, so it’s best enjoyed within a week or two. If you find it getting too hard to scoop, simply let it sit out at room temperature for 10-15 minutes before serving.

tips to make Vegan Butterscotch Ice Cream

• Use Fresh Ingredients: Always use fresh cashews and high-quality coconut milk for the best flavor and texture.
• Chill the Ingredients: To speed up the process, chill your ingredients before blending. This will help the ice cream freeze quicker and maintain creaminess.
• Experiment with Flavors: Feel free to play around with additional ingredients like nutmeg or cinnamon for a warm twist to your butterscotch base.

variation (if any)

Feel free to add in your favorite mix-ins during the last minute of churning. Pieces of dark chocolate, caramel swirls, or even a handful of chopped nuts bring an exciting texture to the creamy ice cream!

FAQs

1. Can I use regular coconut milk instead of lite?
Yes, you can use regular coconut milk, but the ice cream may be a bit richer and denser.

2. What if I don’t have an ice cream maker?
No worries! You can still make this ice cream without one. Just remember to stir the mixture every 30 minutes as it freezes to prevent ice crystals from forming.

3. How long will the ice cream last in the freezer?
The best part? This ice cream can last in the freezer for about 1-2 weeks. However, for the best texture and flavor, try to enjoy it within the first week!

Indulge in this easy-to-make Vegan Butterscotch Ice Cream, and you’ll be set for a delicious summertime treat that’s not just good for you, but great at satisfying cravings too!