ICE CUBES: At least 6 hours before you wish to enjoy the soft serve, prepare the sweetened coconut milk ice cubes.
For the ice cubes, place the coconut milk, cashew butter, cane sugar, vanilla, and salt into a high-speed blender and blend until smooth — about 1 minute. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes (as recipe is written). Freeze for at least 6 hours.
SOFT SERVE: To a food processor (our preferred method) or high-speed blender, add all of the coconut milk ice cubes and the almond milk (starting with the lesser amount — 2 Tbsp as the recipe is written). Pulse or blend until all of the ice cubes have completely broken down and you’ve achieved a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. If using a blender, use the blender’s tamper, pressing down to help it mix.
Enjoy immediately! If storing for later, place in an airtight container and freeze. Once refrozen, the texture will be firm, scoopable, and creamy but will be much more dense/icy than the fresh soft serve. Let sit for 10 minutes before scooping.
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Notes
*Maple syrup might work in place of the cane sugar, but we haven’t tested it. Let us know if you try it! *Loosely adapted from our Creamy Vegan Vanilla Ice Cream. *Nutrition information is a rough estimate calculated with the lesser amount of almond milk and without optional ingredients.