Creamy vegan cashew coconut ice cream made with simple ingredients. A dairy-free frozen dessert that’s rich, smooth, and easy.
🧾 Ingredients
- 1 cup raw cashews (soaked 4 hours or boiled 15 minutes)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup or agave
- 1 tbsp coconut oil (optional, for extra creaminess)
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1️⃣ First, drain and rinse the soaked cashews.
2️⃣ Next, add cashews, coconut milk, maple syrup, coconut oil, vanilla, and salt to a blender.
3️⃣ Then, blend until completely smooth and creamy.
4️⃣ After that, chill the mixture for 1 hour for best texture.
5️⃣ Next, pour into an ice cream maker and churn according to instructions.
6️⃣ Finally, freeze 2–3 hours until scoopable. Serve cold.
💡 Tips & Variations
- For chocolate flavor, blend in cocoa powder.
- Alternatively, add strawberries or mango.
- For crunch, stir in nuts or chocolate chips.
- Additionally, swirl in peanut butter or caramel.
- Lastly, store covered up to 1 week.
🌟 Benefits of Vegan Cashew Coconut Ice Cream
First, it’s completely dairy-free.
Moreover, cashews provide healthy fats.
Additionally, coconut milk adds creaminess naturally.
Furthermore, it’s cholesterol-free.
In addition, it’s easy to customize.
Lastly, it’s rich yet refreshing.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 280
- Protein: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Fat: 20g
- Saturated Fat: 10g
- Sugar: 18g
- Sodium: 60mg
🧒 Kid-Friendly Version
To begin, use extra vanilla and less coconut flavor.
Then, add rainbow sprinkles or chocolate chips.
Additionally, freeze in popsicle molds.
Finally, serve with fruit or cones.
