A new classic! Maybe the hardest vegan ice cream to make, but at batch No 98 we finally were satisfied with both the subtle flavor and silky creaminess vanilla ice cream requires. To top off a lovely dessert with a generous scoop, of to be enjoyed by itself.
Cashew milk (water, cashews), sugar, dextrose, coconut oil, sunflower lecithin, salt, guar gum, locust bean gum, fresh vanilla pods.
