A rich, creamy, and entirely dairy-free treat, this vegan ice cream delivers the perfect balance of smooth texture and indulgent flavor. Made with a luscious blend of cashews and full-fat coconut milk, it mimics the luxurious consistency of traditional ice cream while remaining completely plant-based. Whether you’re looking for a refreshing summer dessert or a guilt-free frozen treat, this homemade recipe is simple to prepare and incredibly satisfying.
Ingredients Overview
The base of this ice cream relies on full-fat coconut milk, which provides a velvety texture and natural sweetness. Its high-fat content ensures a smooth consistency that prevents the ice cream from turning icy.
Soaked cashews are the secret ingredient that takes this ice cream to the next level. Once blended, they contribute a rich, creamy texture while acting as a natural emulsifier, helping to bind the ingredients together for a seamless, scoopable consistency.
To enhance the flavor, vanilla bean paste or vanilla extract adds a deep, aromatic essence. If available, using an actual vanilla bean will intensify the flavor even more, offering specks of vanilla throughout the ice cream.
Cane sugar is used to balance out the flavors and achieve the perfect sweetness without overpowering the natural creaminess of the coconut milk. Other granulated organic sweeteners work as well, but the fine texture of cane sugar dissolves effortlessly into the mixture.
A pinch of sea salt is the final touch, elevating all the flavors and preventing the ice cream from tasting overly sweet.
Step-by-Step Preparation
Prepping the Cashews and Freezer Base
Before blending, the cashews need to be properly soaked. Soaking them overnight softens their texture, allowing them to blend into a smooth, creamy consistency. If short on time, boiling them for five minutes works as a quick alternative.
The ice cream maker’s freezer base must also be completely frozen before use—ideally, for at least 24 hours. Keeping it stored in the freezer ensures it’s always ready for churning.
Blending the Ice Cream Base
A high-speed blender is key to achieving a perfectly smooth consistency. Blending the soaked cashews with coconut milk, vanilla bean paste, cane sugar, and sea salt on high for at least 2 to 4 minutes ensures that no grainy texture remains. If needed, additional blending time may be required to fully incorporate the cashews and achieve a silky texture.
Chilling the Mixture
Refrigerating the mixture before churning is essential for developing the right texture. Blending can create heat, which may cause the ice cream to churn unevenly if not properly cooled. Allowing the mixture to chill in the coldest part of the fridge for at least 4 hours (or up to 2 days) helps it set up properly for the churning process.
Churning the Ice Cream
Once thoroughly chilled, the ice cream mixture is poured into the prepped ice cream maker. Following the manufacturer’s instructions, churning typically takes 20 to 25 minutes until the ice cream reaches a thick, soft-serve consistency.
For those without an ice cream maker, a no-churn method can be used. The blended mixture can be poured into a container and frozen, stirring every 30 minutes for the first few hours to break up ice crystals and create a creamy texture.
Freezing and Storing the Ice Cream
To achieve a firmer consistency, the ice cream needs additional time to set in the freezer. Once churned, it is transferred into a freezer-safe container, such as a loaf pan, and smoothed out evenly. Pressing a layer of plastic wrap, parchment paper, or wax paper directly against the surface helps prevent ice crystals from forming. Wrapping the container itself further protects the ice cream’s texture.
For best results, the ice cream should be frozen for at least 4 hours, but overnight freezing creates the most scoopable consistency.
Recipe Tips & Frequently Asked Questions
The best brands of coconut milk to use for optimal creaminess:
Choosing high-fat, additive-free coconut milk ensures the richest texture. Brands with stabilizers or gums can affect the final consistency.
How to prevent the ice cream from becoming too icy or too soft:
Ensuring proper emulsification by fully blending the cashews and chilling the mixture thoroughly before churning helps create a creamy result.
Tips for achieving a more intense vanilla flavor:
Using an actual vanilla bean instead of extract enhances the richness and depth of the flavor.
How to naturally sweeten the ice cream with maple syrup or agave instead of cane sugar:
Liquid sweeteners can be substituted, but they may slightly alter the final texture.
Can I make this ice cream without an ice cream maker?
Yes! The no-churn method involves freezing the blended mixture and stirring periodically to prevent large ice crystals from forming.
How long does homemade vegan ice cream last in the freezer?
Properly stored, it can last up to one month while maintaining its best texture and flavor.
What can I substitute for cashews if I have a nut allergy? Sunflower seeds or silken tofu can work as a replacement, though they may slightly alter the taste and consistency.
Why does my ice cream turn icy instead of creamy?
Not blending the cashews thoroughly or skipping the chilling step before churning can lead to an icy texture.
What to Serve With This Recipe
This vegan ice cream is delicious on its own, but it pairs wonderfully with various toppings and mix-ins.
Fresh berries, toasted coconut flakes, or chopped nuts add extra texture and flavor.
A drizzle of caramel sauce or melted dark chocolate creates a rich, decadent contrast.
It can be used as the base for a dairy-free milkshake, blended with almond milk and fresh fruit.
Serve alongside warm desserts like brownies, fruit crisps, or cake for a delicious temperature contrast.
Storage and Consistency Maintenance
To keep the ice cream scoopable, allowing it to sit at room temperature for about 5 minutes before serving helps soften it naturally. Avoid microwaving, as this can alter the texture.
Proper storage is crucial for maintaining the best consistency. Keeping the ice cream covered with parchment or plastic wrap before sealing it in an airtight container prevents freezer burn and unwanted ice crystals.
Making homemade vegan ice cream is a rewarding experience, offering a creamy, dairy-free alternative with a rich and smooth texture. With just a few simple ingredients and a little patience, this frozen treat rivals traditional ice cream in flavor and consistency. The versatility of the recipe allows for endless customization, whether through flavor variations, toppings, or mix-ins. Once you master this base recipe, experimenting with different flavors—like chocolate, coffee, or fruit infusions—will make it a go-to dessert all year round.
Ingredients
2 (13.4-ounce) cans full-fat coconut milk
1 cup raw cashews, soaked overnight or boiled for 5 minutes, then drained
⅔ cup cane sugar (or any organic granulated sugar)
1 tablespoon vanilla bean paste (or vanilla extract or 1 scraped vanilla bean)
½ teaspoon sea salt
Instructions
Ensure the cashews have been properly soaked and drained before starting. If using an ice cream maker, make sure the freezer base has been frozen for at least 7 to 24 hours prior to use—ideally, keeping it stored in the freezer ensures it’s always ready.
In a high-speed blender, combine the soaked cashews, coconut milk, vanilla bean paste, cane sugar, and sea salt. Blend on high for 2 to 4 minutes, or until the mixture is completely smooth and creamy. Depending on your blender, you may need to blend longer to ensure all the cashews are fully incorporated, creating a silky texture.
Transfer the blended mixture into a bowl or container and cover it. Blending can sometimes generate heat, so for the best results, refrigerate the mixture in the coldest part of the fridge for at least 4 hours, or up to 2 days if making the ice cream later.
Once the mixture is thoroughly chilled, remove it from the fridge. Set up the ice cream maker and insert the pre-frozen freezer base. Pour the ice cream mixture into the machine and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes. The ice cream should develop a thick, creamy consistency similar to soft serve. If not using an ice cream maker, alternative no-churn methods can be used.
Transfer the soft serve ice cream into a container, such as a loaf pan, and smooth the top. Press a piece of plastic wrap, reusable wrap, or parchment/wax paper directly onto the surface to prevent ice crystals from forming. Wrap the entire container securely and place it in the freezer for at least 4 hours, or overnight for a firmer texture. The ice cream can also be enjoyed immediately in its soft-serve state.
When ready to serve, remove the container from the freezer and let it sit at room temperature for about 5 minutes, just as you would with store-bought ice cream. Scoop and enjoy!
Vegan Ice Cream Recipe
Ingredients
- 2 13.4-ounce cans full-fat coconut milk
- 1 cup raw cashews soaked overnight or boiled for 5 minutes, then drained
- ⅔ cup cane sugar or any organic granulated sugar
- 1 tablespoon vanilla bean paste or vanilla extract or 1 scraped vanilla bean
- ½ teaspoon sea salt
Instructions
- Ensure the cashews have been properly soaked and drained before starting. If using an ice cream maker, make sure the freezer base has been frozen for at least 7 to 24 hours prior to use—ideally, keeping it stored in the freezer ensures it’s always ready.
- In a high-speed blender, combine the soaked cashews, coconut milk, vanilla bean paste, cane sugar, and sea salt. Blend on high for 2 to 4 minutes, or until the mixture is completely smooth and creamy. Depending on your blender, you may need to blend longer to ensure all the cashews are fully incorporated, creating a silky texture.
- Transfer the blended mixture into a bowl or container and cover it. Blending can sometimes generate heat, so for the best results, refrigerate the mixture in the coldest part of the fridge for at least 4 hours, or up to 2 days if making the ice cream later.
- Once the mixture is thoroughly chilled, remove it from the fridge. Set up the ice cream maker and insert the pre-frozen freezer base. Pour the ice cream mixture into the machine and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes. The ice cream should develop a thick, creamy consistency similar to soft serve. If not using an ice cream maker, alternative no-churn methods can be used.
- Transfer the soft serve ice cream into a container, such as a loaf pan, and smooth the top. Press a piece of plastic wrap, reusable wrap, or parchment/wax paper directly onto the surface to prevent ice crystals from forming. Wrap the entire container securely and place it in the freezer for at least 4 hours, or overnight for a firmer texture. The ice cream can also be enjoyed immediately in its soft-serve state.
- When ready to serve, remove the container from the freezer and let it sit at room temperature for about 5 minutes, just as you would with store-bought ice cream. Scoop and enjoy!
