Cashew coconut vanilla ice cream. A classic vanilla ice cream with a twist. This vegan ice cream is made with a base of coconut milk and cashews. Churn it in an ice cream maker and you’ll get the creamiest frozen treat that’s sweetened with fruit.
If you’ve been following this blog for a while, you probably know how much I love my banana ice cream (ice cream made from frozen bananas). For years, that was my go-to frozen treat. This summer, I got an ice cream maker and it changed everything.
Yes, I still love my banana ice cream and eat it regularly, but nothing compares to homemade ice cream made in an ice cream maker.
Of course, this recipe is not typical ice cream. Instead of using cow’s milk and sugar, I make mine with full-fat coconut milk, cashews and dates. From there, you can really add any flavor you like (or keep it simple). Here, I went for a simple vanilla ice cream.
First, this recipe is made using an ice cream maker. I haven’t tried making a no-churn version, but if you don’t have the machine, you can try! From past experience, no-churn ice cream will not have the same creamy result, but it will taste the same.
To start, blend all the ingredients together in a blender to make a smooth mixture. You’ll need full-fat coconut milk, cashews, Medjool dates, vanilla and salt.
Once all the ingredients are blended, turn on the ice cream maker and pour in the mixture. Let it churn for 25-30 minutes or until thick and creamy. It should almost form a ball in the middle and stop moving (see above).
From there, you can eat it immediately as soft-serve or store it in an airtight container and let it harden in the freezer for at least 3-4 hours.
This recipe is a great base for other flavors. You can also serve it with fruit crumble (my favorite). Make it your own and enjoy!
If you make this coconut vanilla ice cream, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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This is honestly the most enticing thing I've seen all summer, it's perfect! The texture, the simplicity, dates to sweeten, everything. I'm already dreaming of a big bowl with cookie dough chunks stirred in...?
Thank you Natalie! That big bowl of cookie dough chunks stirred in sounds like a dream! I know what I'm doing next time. ;)
My only wish is that I had more ?
I can make you more before summer ends. ;)
Hello , I was wondering if their is a substitute for coconut milk ?
Thank you
Hi Melissa, high-fat coconut milk is key to getting the creamy texture in this ice cream. If you want to try something else, you could try using almond milk, but adding more cashews (soaked if your blender is weaker). The fat in the cashews will help with the texture. You can also add a nut or seed butter to help! If not, it might still be good, but it the texture won't be as creamy. Hope this helps!
Can you use coconut cream instead?
Hi Lucy, sorry for the late reply. You can definitely try it with coconut cream, though I can't guarantee that it will work as I've never tried it. It might be on the thicker side, so if you have any issues, you could always add a splash of plant-based milk if needed.
Love this recipe so much -- for the simplicity, the taste, & delicious cashew vanilla flavor! I used cashew butter versus cashews & it still turned out phenominal! Thank you for another fabulous recipe Caroline!
Thank you Christin! I'm so happy that you love it! And it's great to know that it works with cashew butter too. :)