Creamy Cashew-Coconut Vegan Ice Cream
Cashew cream and full-fat coconut milk form the base of this smooth, scoopable vegan ice cream, delivering a rich mouthfeel without any dairy. Blending the two ingredients together and churning or freezing the mixture takes about 15 minutes of active prep, plus several hours to set. Lightly sweet and coconut-forward, it works as a simple everyday dessert or a warm-weather treat.
Equipment
- 1 High-speed blender
- 1 Mixing bowl
- 1 Freezer-safe container with lid
- 1 Spatula
Ingredients
- 1 cup raw cashews soaked for 2 hours in warm water, then drained
- 1 can full-fat coconut milk about 400ml, chilled overnight if possible
- 3 tbsp maple syrup or agave nectar
- 1 tsp pure vanilla extract
- 1 pinch sea salt to balance sweetness
Instructions
- Soak the Cashews: Place raw cashews in a bowl with warm water and let them soak for 2 hours. This step softens the cashews and helps create a smoother texture.
- Drain and Rinse: After soaking, drain and rinse the cashews under cold water. Discard any excess water.
- Blend the Base: In a high-speed blender, combine the soaked cashews, chilled coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high until the mixture is smooth and creamy, scraping down the sides of the blender with a spatula if needed.
- Taste and Adjust: Taste the mixture. If you prefer a sweeter flavor, add an extra tablespoon of maple syrup. If you want a more pronounced vanilla taste, add a bit more vanilla extract.
- Freeze the Mixture: Pour the blended base into a freezer-safe container. Cover tightly, then place in the freezer. If possible, set your freezer to about -18°C (0°F).
- Stir Periodically (No-Churn Method): Every 30 minutes for the first 2 hours, remove the container from the freezer and stir the mixture vigorously with a fork or spatula. This breaks up the ice crystals for a creamier texture.
- Final Freeze: After about 4 hours in total, your ice cream should be firm enough to scoop. If it becomes too hard, let it sit at room temperature for 10 minutes before serving.
Notes
Mary’s Tips:
- For a nut-free version, omit the cashews and use two cans of full-fat coconut milk.
- Add fresh fruit purée or swirl in melted vegan chocolate to customize the flavor.
- To reduce the freezing time, use an ice cream maker and churn for 20-30 minutes instead of manual stirring.
- If making ahead, store in an airtight container for up to 2 weeks.
Nutrition
Calories: 410kcalCarbohydrates: 23gProtein: 8gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 27mgPotassium: 458mgFiber: 1gSugar: 11gVitamin C: 1mgCalcium: 46mgIron: 5mg
Tried this recipe?Rate this recipe !
