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Vegan Butterscotch Ice Cream Recipe

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4.2 from 77 reviews

This vegan butterscotch ice cream is a creamy, rich, and dairy-free dessert made from raw cashews, lite coconut milk, coconut sugar, molasses, and vanilla extract. The recipe uses an ice cream maker to churn the smooth mixture and incorporates ground espresso for a subtle coffee kick. Perfect for those seeking a delicious plant-based ice cream with authentic butterscotch flavor, this recipe offers clear instructions for both ice cream maker and no-machine methods.

Ingredients

Main Ingredients

  • 1 1/2 cups (230g) raw, unsalted cashews
  • 1 13.6 oz can lite coconut milk (Thai Kitchen brand recommended)
  • 1 tablespoon (20g) regular molasses (not blackstrap)
  • 3/4 cup + 1 tablespoon (140g) coconut sugar
  • 2 teaspoons (10g) vanilla extract
  • 1/4 + 1/8 teaspoon fine salt
  • 1/2-1 teaspoon ground espresso (Illy brand recommended, adjust to taste)

Instructions

  1. Prepare Ice Cream Maker Bowl: Place your ice cream maker bowl in the freezer for 1-2 days until it is completely solid. This step is crucial to achieve the proper texture and consistency of the ice cream.
  2. Soak Cashews (if needed): If you do not have a high-powered blender like a Vitamix, soak the raw cashews in hot water for 8-12 hours to soften. After soaking, drain and rinse the cashews before using. This prevents gritty texture in the ice cream.
  3. Blend Ingredients: Add the cashews, lite coconut milk, molasses, coconut sugar, vanilla extract, and salt to your blender. Blend until the mixture is completely smooth with no nut pieces remaining, creating a creamy ice cream base.
  4. Churn Ice Cream: Pour the blended base into your ice cream maker and churn for about 20-25 minutes or until it reaches a soft serve consistency. In the last minute of churning, add the ground espresso so it distributes evenly throughout the ice cream.
  5. Freeze to Firm Up: Transfer the churned ice cream into a ceramic or metal loaf pan lined with plastic wrap. Cover tightly and freeze for 2-3 hours until it becomes firm enough to scoop. If frozen overnight, allow it to sit at room temperature for about 5 minutes before serving.
  6. No Ice Cream Maker Alternative: Blend the ice cream base as instructed. Pour into a freezer-safe container and freeze. Every 30 minutes for about 2 hours, remove and stir vigorously to break up ice crystals, ensuring a creamier texture. After freezing overnight, let the ice cream soften at room temperature for 10-15 minutes or for 15 seconds in the microwave before serving if desired.

Notes

  • Coconut Milk Choice: Use lite coconut milk for creaminess without a coconut flavor. Avoid soy, almond, or rice milk as they do not achieve the same creamy texture. Full-fat coconut milk will make the ice cream too soft and impart a coconut taste. If allergic, try a high-quality creamy oat milk as a substitute.
  • Molasses: Regular molasses is essential for authentic butterscotch flavor; do not omit. Use regular molasses (e.g., Grandma’s brand), not blackstrap molasses, which is too strong and bitter.
  • Ground Espresso: Adding espresso is optional but adds a nice depth of flavor. Adjust amount according to preference.
  • Ice Cream Maker: Make sure the ice cream maker bowl is thoroughly frozen before use to avoid a melted or icy texture.
  • Storage: Store leftover ice cream in an airtight container in the freezer. Let it soften briefly before scooping for best texture.

Find it online: https://deliciousyum.com/vegan-butterscotch-ice-cream-recipe/