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vegan ice cream recipe

Creamy Vegan Ice Cream

Indulge in this creamy vegan ice cream recipe made with cashews and coconut milk, delivering a rich flavor with only a few ingredients. It's an easy, delightful treat for everyone!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 16
Course: Dessert
Cuisine: Vegan
Calories: 209
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews (soaked in water overnight or boiled for 5 minutes, drained)
  • 2 (13.4 ounce) cans full-fat coconut milk
  • ¾ cup cane sugar (or other organic granulated sugar)
  • 1 tablespoon vanilla bean paste (or extract or 1 vanilla bean)
  • ½ teaspoon sea salt

Method
 

  1. Soak the cashews overnight or boil for 5 minutes, then drain. Ensure your ice cream maker's freezer base is frozen for at least 7 to 24 hours before starting.
  2. In a high-speed blender, blend the soaked cashews, coconut milk, cane sugar, vanilla bean paste, and sea salt until completely smooth, about 2-4 minutes on high speed.
  3. Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours.
  4. Take the bowl from the fridge and pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions, usually about 20-25 minutes.
  5. Transfer the soft serve ice cream into a container, smoothing the top. Wrap it well with plastic wrap or parchment paper and freeze for at least 4 hours to firm up.
  6. When ready to serve, let the container sit at room temperature for about 5 minutes before scooping. Enjoy!

Notes

Nutrition Information Source: Data from USDA FoodData Central Values are approximate and may vary based on specific brands and preparation methods.