- 1 hour + 3 hours freeze
- 2 cups fresh or frozen blueberries
- ½ cup Queen Pure Maple Syrup
- 2 tsp fresh lemon juice
- 1 cup raw cashews, soaked for 3 hours
- 2 x 400mL cans full-fat coconut cream
- 1 tbsp (15mL) Queen Celebrating 120 Years Master Blend Pure Vanilla Extract
- 1 tbsp vodka (optional; see note)
- ¼ tsp salt
- Queen Unicorn Confetti Sprinkles
The night before, prepare your ice-cream maker by placing in the freezer, and add the canned coconut cream to the fridge.
The next day, drain cashews, and rinse well. Add cashews to a blender along with the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.
Pour chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes (or follow the manufacturer instructions). At this stage, you will have what looks like soft serve ice-cream (and you can definitely serve it at this point).
Add Unicorn Confetti, and allow to churn for a further few minutes, until incorporated, then transfer the ice-cream to a 2L capacity metal ice-cream tin (or loaf tin). Cover the top of the ice cream firmly with baking paper or a re-purposed, food-safe plastic bag, taking care to seal the ice-cream well to avoid ice crystals from forming. Freeze for 3 hours, then serve up in waffle cones or a bowl.
Note: Vodka doesn’t freeze (at least not until about -20 degrees C), so adding a small amount of this versatile alcohol to the mixture will alter how hard the ice-cream sets. You won’t taste it one tiny bit, and yes – the vodka will help to create a truly creamy vegan ice-cream!