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Vegan Vanilla Bean Ice Cream

November 20, 2017 By Chef Michelle Hauser MD Leave a Comment

Originally posted on Chef in Residency on November 21, 2015

Vanilla Bean Ice Cream

This cashew-based ice cream highlights a incredible property of raw cashews—when blended with equal parts water, they make a perfect substitute for heavy cream in any recipe that doesn’t require cream to be whipped. As a bonus, cashew “cream” is cholesterol-free and rich in healthy fats.

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Vanilla Bean Ice Cream

Vanilla Bean Ice Cream
  • Author: Chef Michelle Hauser MD
  • Yield: 1 quart 1x
Scale

Ingredients

  • 1 vanilla bean (or 1-1/2 teaspoons pure vanilla extract)
  • 1–1/2 cups boiling hot water or other liquid
  • 1–1/2 cups raw (unsalted, unroasted) cashews
  • 1/2 cup + 1 Tablespoon sweetener (agave syrup is best, but maple syrup or sugar work as well)
  • pinch of salt

Instructions

  1. Slice vanilla bean open lengthwise and use the back of a knife to scrape the seeds from the pod. Put the seeds and the pod into a 1-quart or larger container and add hot water, steep for at least 15 minutes. Add cashews and soak overnight, if you have time, or for at least 15 minutes.
  2. Remove vanilla pod (not seeds), and add vanilla-cashew mixture to a blender with remaining ingredient (sweetener and salt) and blend at high speed until completely smooth when the blended mixture is rubbed between two fingers.
  3. Pour mixture back into the quart container and refrigerate overnight or until cool.
  4. Pour into an ice cream maker and proceed according to basic instructions for whatever model you have.

Notes

  • To make a vanilla base for any other type of ice cream or to make this without vanilla bean, you can save time by just skipping step #1 and putting all of the ingredients (extract, cashews, water, salt and sweetener) in a blender, blending the mixture until completely smooth, cooling and then freezing according to the ice cream machine’s instructions.
  • Add chunks or swirls of your favorite add-ins during the last few seconds in the ice cream machine.
  • Serve alone, with pie, crumble or another dessert.
  • Store in the freezer; cover surface with plastic wrap. Eat within 1-2 weeks to avoid the formation of ice crystals.

Filed Under: California/New American, Cooking Techniques, Dairy-free Recipes, Desserts, Gluten-free Recipes, Vegan Recipes

Previous Post: « Award-winning Vegan Pumpkin Pie
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Chef Michelle Hauser, MD

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Michelle Hauser
Setting up for dinner at our SURG244 (Teaching kit Setting up for dinner at our SURG244 (Teaching kitchen elective for MD & PA students) final-beautiful cello accompaniment by one of our multitalented students. @stanford.med #culinarymedicine
Another fantastic end to a fantastic class! SURG24 Another fantastic end to a fantastic class! SURG244: Teaching Kitchen Elective for MD and PA Students is so inspiring. I am proud of all of my students. They’ve made so much progress over the quarter the food and insights into food and health tonight did not disappoint! Thank you all! #stanfordmedicine #culinarymedicine #foodasmedicine #foodismedicine #stanfordgensurg
Delicious dessert that are healthy, too! Banana Delicious dessert that are healthy, too! 

Banana bread (made egg- and nut-free), and the 3 pleasures—chocolate, fruit & nuts

#CulinaryMedicine #foodismedicine #bananabread #healthycooking #chocolate #fruit #nuts #eggfree #nutfree
Another amazing quarter! The students in the Stanf Another amazing quarter! The students in the Stanford Teaching Kitchen Elective for MD/PA Students never fail to impress. Here is the spread they put on tonight for their final. So humbled and grateful to be part of this journey. #CulinaryMedicine #foodismedicine #stanfordmedicine @stanford.med #teachingkitchen #deliciousandnutritious
It’s been a whirlwind here and I have not been g It’s been a whirlwind here and I have not been good about keeping up with pictures. BUT, Here are some mouthwatering examples of the delicious and healthy breakfast options we created in class this week. Buddha bowl with tofu scramble and lemon tahini dressing, a yogurt parfait, and steel-cut oats piled with toppings. #ChefInMedicine #DoctorIsInTheKitchen #TeachingKitchen #stanfordmedicine #breakfast #eatmoreplants #healthy #nutrition #culinarymedicinecurriculum @aclifemed @stanford.med
Cheesy plant 🌱 based fondue is a total hit with Cheesy plant 🌱 based fondue is a total hit with infants and big kids alike-Served with roasted potatoes, blanched broccoli and green beans, vegan meatballs, artisan bread and mango (which did not get dipped in fondue)

#chefinmedicine #Kidseathealthy #funandhealthy #kidfood #everyonefood #Culinarymedicine #foodismedicine @aclifemed #lifestylemedicine
Figs from the neighborhood-urban foraging #figseas Figs from the neighborhood-urban foraging #figseason #yum #figs #chefinmedicine #urbanforaging #fruit #summerfruit
Veggies and kids: fruit rainbow, polenta sun, bro Veggies and kids: fruit rainbow, polenta sun,  broccoli and cauliflower trees, new colors and textures, kiddo eating the first cherry tomato she grew with me in the garden. Gotta make veggies fun! #cookingwithkids #chefinmedicine #fruitandveg #healthykidsfood #healthykids #playwithyourfood
Stanford Scope covering the culinary med course #c Stanford Scope covering the culinary med course #culinarymedicine #stanford #nutrition https://scopeblog.stanford.edu/2022/05/27/nutrition-meets-health-through-culinary-medicine/
Made in a cooking class with my patients today: Ch Made in a cooking class with my patients today: Chana masala and roasted cauliflower with cumin & coriander; fruit chaat #IndianFood #culinarymedicine #chefinmedicine #chanamasala #fruit chaat #foodismedicine
Mise en place for chana masala with my patients to Mise en place for chana masala with my patients today— Clockwise from the top: garam masala, turmeric, asafoetida, ground cumin, salt, cloves, cinnamon stick, green cardamom, bay leaf, whole cumin seeds, red chili powder (rashampatti) is in the center. #foodismedicine #culinarymedicine #chefinmedicine #indianfood #chanamasala
Gorgeous Buddha Bowls and Steel Cut Oats from toda Gorgeous Buddha Bowls and Steel Cut Oats from today’s Teaching Kitchen course for MD & PA students-photo by the talented @soulfoodsalon (who frequently joins the course as volunteer faculty-thank you!) @stanford.med @chefinmedicine #culinarymedicine
Stanford MD & PA students graduate from the teachi Stanford MD & PA students graduate from the teaching kitchen with honors-so much delicious food shared at the final potluck tonight. Everything had a story, showcased a lesson from the course and students reflected on what they learned that would most help them counsel patients on dietary changes. #culinarymedicine #stanfordmedicine @stanford.med #meded #teachingkitchen @soulfoodsalon #worldflavors #unapologeticallydelicious #healthycooking
Fruit forward desserts prepared by Stanford MD & P Fruit forward desserts prepared by Stanford MD & PA students-SURG 244 The Doctor is In (the Kitchen)—teaching kitchen elective. So delicious 😋-thanks to Drs. Elizabeth Shepard, Sue Kim, and Christopher Gardner along with Lindsay Kennedy, PA and for volunteering to share the overlap of their work and culinary medicine with the students! #CulinaryMedicine #FoodIsMedicine #Dessert #TeachingKitchen #FruitForward #DessertFlip #Nutrition #MedicalEducation #MedEd #stanfordmedicine
The Dietary Spectrum: When Food Becomes Medicine-- The Dietary Spectrum: When Food Becomes Medicine--Keynote presentation filled with tips on guiding patients to make dietary behavior changes. #LM2021 #nutrition #foodasmedicine #behaviorchange #obesitymedicine #culinarymedicine lmconference.org/2021/LM21/index.asp
Just finished a fantastic session with @spiceboxtr Just finished a fantastic session with @spiceboxtravels on implementing culinary medicine in clinical practice! Check out the rest of the American College of Lifestyle Medicine 2021 Annual Conference for a recording and other lifestyle medicine CME opportunities. #LM2021 @aclifemed #CulinaryMedicine #LifestyleMedicine #ObesityMedicine
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