Easy to make vegan-friendly eggnog ice cream without the use of an ice cream maker!
Ingredients
2 1/2 cup
Holiday Nog, Coconut
1 1/4 cup
Medjool date
(pitted and packed)
1 1/4 cup
Cashew butter
1 tsp
Vanilla extract, pure
1/4 tsp
Nutmeg, ground
3/4 tsp
Sea Salt
1 tbsp
Dairy Free Coco Whip
(for topping (optional))
Instructions
Line a 5"x10" loaf pan with parchment paper.
In a high-speed blender, combine the holiday nog, dates, cashew butter, vanilla, nutmeg, and sea salt. Blend on high for 3-4 minutes, or until completely smooth.
Pour the ice cream base into the lined pan.
Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set.
Let the ice cream stand at room temperature for 15-20 minutes before scooping or serving. Dip an ice cream scoop in hot water to make serving easy.
Cover loosely and store in the freezer for up to one week.
Serve in a waffle cone or in a festive bowl and top with Dairy Free Coco Whip.
Notes:
Optional toppings:
Fresh fruit such as cranberries, strawberries, bananas or raspberries
