Learn how to make delicious homemade Vegan Butterscotch Ice cream with just 6 main ingredients! Cashews, coconut milk, coconut sugar and molasses create that classic butterscotch flavor and creamy taste! Dairy-free, oil-free and naturally gluten-free!
Make sure your ice cream maker bowl has been in the freezer for 1-2 days and is solid, otherwise the ice cream will not work.
If you don't have a Vitamix, you will need to soak the cashews for several hours (8-12) in a bowl of hot water so they can soften. Otherwise, the ice cream will turn out gritty. Drain and rinse the cashews after soaking and proceed.
Add all of the ingredients (except the espresso!) to a blender and blend until completely smooth and no bits of nuts remain.
Pour the ice cream base into the ice cream maker and churn until it reaches a soft serve consistency, about 20-25 minutes (depending on your machine). NOW is when you will add the ground espresso. In the last minute of churning, add the espresso so the flecks churn through the ice cream naturally.
Add to a ceramic loaf pan or a metal one that has been lined. Cover the loaf pan very well with plastic wrap and chill in the freezer for 2-3 hours to become solid enough to scoop. If frozen overnight, it may need to sit out about 5 minutes before scooping. It will become creamy amazing magic!
NO ICE CREAM MAKER: If you don't have an ice cream maker, you can still make this, just keep in mind that it won't be 100% as creamy and will form a bit more ice crystals over time in the freezer. You may need to let it thaw a bit longer before eating. Add your blended ice cream base to an ice cream storage container and place in the freezer. Set your timer for 30 minutes and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you may need to let it sit out at room temperature for about 10-15 minutes or so to soften a bit before eating. Again, this will depend on how cold you keep your freezer. You can also pop it in the microwave for 15 seconds too if you like.
Notes
COCONUT MILK: Regarding the coconut milk, the “lite” does not leave any coconut taste whatsoever, yet has enough fat in it to lend a creamy texture when combined with the cashews. Please do not sub with soy, almond or rice. They simply are not creamy enough for the best ice cream texture and will create a more icy texture. Full fat coconut milk will make it TOO soft and leave a coconut taste. If you are allergic to coconut milk, you can try another really creamy milk, maybe like a high quality oat milk.
MOLASSES: Traditional butterscotch is made using brown sugar, which contains molasses. This is key to getting that butterscotch flavor, so do not omit! I use the regular Grandma's Molasses brand, not blackstrap. You can find regular molasses at most grocery stores, even Walmart and Target.