It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.
Recipe information
Yield
Makes 1 quart
Ingredients
Special Equipment
Preparation
Step 1
Place vanilla bean and cashews in a large bowl and add 2 cups boiling water. Cover and let sit at room temperature at least 12 hours (hydrating the cashews thoroughly is key for a silky, smooth ice cream).
Step 2
Transfer cashews and their soaking liquid to a blender. Scrape in seeds from vanilla bean; discard pod. Add sugar, and salt. Purée until smooth, about 30 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy.
Step 3
Immediately process cashew mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
Step 4
Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
Step 5
Do Ahead: Cashews can be soaked 3 days ahead; cover and chill. Ice cream can be made 1 month ahead; keep frozen.
