When it comes to plant-based living, Pamela Anderson is more than just an advocate – she’s an inspiration. Known for her commitment to animal rights and clean eating, Pamela has shared many of her favorite vegan recipes, and this creamy Vanilla Cashew Coconut Ice Cream is one of her personal go-tos. Made with soaked toasted cashews, coconut cream, and real vanilla bean, it’s rich, smooth, and naturally sweetened with palm sugar.
What makes this recipe even more special is its simplicity – everything blends together in minutes before going into the freezer. No need for fancy equipment or dairy substitutes. Just wholesome, natural ingredients that align with Pamela Anderson’s plant-powered lifestyle. Whether you’re vegan or just curious, this treat will win you over with its pure flavor and dreamy texture.
Try it for yourself and enjoy a little scoop of Pamela Anderson’s world – one delicious spoonful at a time.
Vanilla Cashew Coconut Ice Cream
Ingredients:
- 1½ cups cashews, toasted and soaked overnight
- 1 can (13.5 oz) coconut cream
- 2 tablespoons coconut oil, melted
- ¼ cup palm sugar (adjust to taste)
- 1 vanilla bean, scraped
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare the Cashews
Toast the cashews lightly in a dry skillet over medium heat until golden brown. Let them cool, then soak in water overnight or for at least 4 hours. Drain before using. - Blend the Base
In a high-speed blender, combine the soaked cashews, coconut cream, melted coconut oil, palm sugar, vanilla bean seeds, vanilla extract, and salt. Blend until completely smooth and creamy. Scrape down the sides if needed. - Taste and Adjust
Taste the mixture and adjust sweetness or vanilla if needed. The mixture should be rich and slightly sweeter than usual since flavors mellow after freezing. - Freeze
Pour the mixture into a freezer-safe container. Smooth the top, cover tightly, and freeze for at least 4–6 hours or until firm. - Serve
Let the ice cream sit at room temperature for about 10 minutes before scooping for easier serving. Enjoy on its own or with your favorite toppings.
Tips:
- For a creamier texture, stir the ice cream every 30–60 minutes during the first 3 hours of freezing.
- You can substitute palm sugar with maple syrup or agave if preferred.
- Adding a tablespoon of vodka or a splash of vanilla liqueur can help keep the ice cream from getting too icy.
