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VEGAN NO-CHURN EGGNOG ICE CREAM

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recipe by Blissful Basil

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ingredients

2 12 c. So Delicious Dairy Free Holiday Nog

1 14 c. Medjool dates, pitted and packed

1 14 c. raw cashew butter

1 tsp. pure vanilla extract

14 tsp. ground nutmeg

34 tsp. fine salt

directions

  1. Line a 5"x10" loaf pan with parchment paper.
  2. In a high-speed blender, combine the So Delicious Dairy Free Holiday Nog, dates, cashew butter, vanilla, nutmeg, and sea salt. Blend on high for 3-4 minutes, or until completely smooth.
  3. Pour the ice cream base into the lined pan.
  4. Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set.
  5. Let the ice cream stand at room temperature for 15-20 minutes before scooping or serving. Then, dip an ice cream scoop in hot water and use it to scoop the ice cream for serving.
  6. Cover loosely and store in the freezer for up to one week.
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