So I made this last night and put it in the freezer over night---its creamy and crazy delish!!!
Vanilla Bean Ice Cream (12 servings)
4 cups soaked cashews
meat and water from 1 young Thai coconut
1/2 cup coconut oil
1/2 cup agave nectar
1 vanilla bean
pinch sea salt
In high speed blender, combine all ingredients. Blend well until smooth and creamy using tamper to stir. Add filtered water if too thick. Pour into shallow stainless steel bowl. Freeze until firm. Serve. Store in freezer up to 1 week.
To make different flavors, add desired fruit or flavorings before blending.
*I made only 6 servings so i split all ingredient amounts in half. That might be more economical for someone only making it for themselves. I also used a plastic knife as a tamper lol and i would recommend not using filtered water so your end product can be as creamy as possible! Oh, and i used a glass bowl.. Work with what you have homies!