Description
This Vegan vanilla ice cream is made without dairy or an ice cream maker, featuring a silky cashew-coconut base for a smooth texture and clean vanilla flavor.
Ingredients
Scale
- 150 g (1 cup) raw cashews, soaked
- 400 ml (13.5 fl oz) full‑fat canned coconut milk
- 120 g (2/3 cup) coconut sugar or cane sugar
- 60 ml (1/4 cup) agave or simple syrup
- 30 ml (2 tbsp) neutral oil (light olive or refined coconut)
- 1 vanilla bean (scraped) or 2 tsp pure vanilla extract
- 1/4 tsp Diamond Crystal kosher salt
- 1 tsp lemon juice (optional)
- 60–120 ml (1/4–1/2 cup) water or unsweetened oat milk
Instructions
- Soak the cashews in cool water for 4 hours or boil them for 15 minutes. Drain and rinse.
- In a saucepan, warm the coconut milk, dissolve the coconut sugar and syrup over medium heat (about 4–5 minutes).
- Blend the warmed mixture with soaked cashews, neutral oil, vanilla, salt, and water until smooth.
- Chill the blended mixture in the fridge for 30–45 minutes.
- Pour into a freezer container and freeze for 45 minutes, stirring every 30–45 minutes for 2–3 hours.
- After the final stirring, freeze until firm for at least 3 hours before serving.
Notes
For a nut-free option, replace cashew cream with silken tofu plus almond or tahini. Store leftovers in an airtight container in the freezer for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn, Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 18g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg