vegan ice cream two ways

One month ago I was invited at a very lovely midsummer event from Betty Bossi.
Starting with preparing our own ice cream, which ended up being our desert! 
As you know me, I dislike having x kitchen gears. But to be honest, the ice cream maker blew my mind, and I am absolutely in love with it. 
I have never thought, that I would want one at home, but now since I could take the machine back home, I don't want to be without it. It's an amazing thing and I love trying new variations!! 
You can find the ice cream maker right here > GLACEMASCHINE PETITE

Here are already two ways of my vegan ice cream addiction. the varieties are refined sugar free and vegan. 
Have fun trying and happy belated midsummer! 

vegan coconut ice cream
(serving size: 3-4)

base

+ 1,5 cups coconut milk
+ 1 table spoon coconut oil
+ 1 cup water
+ Juice and peel from one lemon
+ 1 cup cashew nuts (soaked over night)
+ 4 medjool dates
+ seeds scraped from one vanilla bean

peanut butter ice cream
+ 1,5 cups ice cream base
+ 2 table spoons peanut butter (crunchy)
+ 2 table spoons maple syrup

apricot-pistachio ice cream
+ 1,5 cups ice cream base
+ 2 cups apricots puree
+ 2 table spoons honey (or maple syrup for the vegan version)
+ 1/4 cup pistachios, chopped in pieces

Start with the ice cream base. 
Soak the cashews in enough water, best would be over night, to get them extra smooth. 
Let the coconut milk chill in the fridge. The milk hast to be firm (to get a creamy texture). 
Add all of the ingredients to your blender and blend it till you got a homogenous mass. 

Now add either the peanut butter ice cream ingredients or the ones for the apricot version. 

The base is neutral in taste and perfect for variations. You can basically add whatever you like. I will surely write down some more recipes for you.