Vegan Ice Cream
A smooth and creamy vegan ice cream made with cashews and coconut milk, perfect for a refreshing treat.
Equipment
- High-Speed Blender
- Ice Cream Maker
- Sealed Container
Ingredients
- 1 cup raw cashews soaked overnight or boiled for 5 minutes, then drained
- 2 cans full-fat coconut milk (about 13.4 ounces each)
- 1 Tbsp. vanilla bean paste or extract
- 2/3 cup cane sugar or organic granulated sugar
- 1/2 tsp. sea salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Soak cashews overnight or boil for 5 minutes. Drain and cool before blending.
- In a high-speed blender, combine soaked cashews, coconut milk, vanilla, sugar, and salt. Blend until completely smooth (2-4 minutes).
- Chill the mixture in the fridge for at least 4 hours before churning.
- Set up your ice cream maker and pour in the chilled mixture. Churn according to the manufacturer's instructions (about 20-25 minutes).
- Transfer to a freezer-safe container and freeze for at least 4 hours until fully set.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften.
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Notes
Store in an airtight container in the freezer for up to two weeks. Cover the surface with plastic wrap to prevent ice crystals.