Vanilla ice cream

Coconut cream, Water, Vanilla, Allulose, Inulin, Hornbeam resin, Sunflower lecithin, Cashew urbech, Coconut oil

Mix: 5, Combine the dry ingredients: 5, Heat on the stove: 10, Blend with a blender: 5, Freeze: 4 <span data-lazytext="h"></span>, Mix: 3, Whisk with a mixer: 2, Freeze: 3 <span data-lazytext="h"></span>, Whisk with a mixer: 2, Freeze: 2 <span data-lazytext="h"></span>

In a saucepan, combine and mix coconut cream (350 g), water (40 g), and vanilla extract (4 g).

In a separate bowl, combine allulose (80 g), inulin (20 g), locust bean gum (1.5 g), and lecithin (1 g). Stir them with a spoon or whisk to evenly distribute the gum among the sweetener.

Now add the dry ingredients to the saucepan with coconut cream and mix with a whisk.

While constantly stirring, heat the mixture over medium heat until hot (60-80 °C), but do not bring to a boil. After that, remove from heat.

Add cashew urbech (50 g) and coconut oil (25 g) to the saucepan.

Using an immersion blender, blend the mixture until you get a homogeneous and smooth emulsion.

If you are using whole nuts, you will need a bar blender to achieve the desired consistency.

After that, taste the mixture. If desired, you can add 0.5-1 measuring spoon of stevia for extra sweetness and blend again.

Transfer the resulting mixture to a large container, close it with a lid, and place it in the freezer for 3-4 hours.

After this time, take the container out of the freezer and stir the contents with a spoon. Then whip the mixture with a mixer until it reaches a light and airy texture for 1-2 minutes. Close with a lid and return to the freezer for 2-3 hours.

After that, stir the ice cream again and whip it with a mixer for 1-2 minutes. At this stage, the ice cream will become significantly denser, and you may find it easier to use a dough attachment. Place the ice cream back in the freezer for another 2-3 hours.

Repeat the process of stirring and whipping the ice cream to achieve an airy texture without ice crystals.

After that, distribute the mixture into molds for popsicles or freeze it in a container.

It is ideal if you can whip the mixture 3-4 times with intervals of 2-3 hours. This way, the ice cream will be the softest and airiest.