Vegan Coconut Cashew Ice Cream Recipe

This Vegan Coconut Cashew Ice Cream Recipe is rich and creamy with deep coconut cashew flavor, a hint of vanilla aroma, and the perfect amount of maple sweetness.

As a kid, during summer I remember my family heading to our local ice cream stand for a chocolate soft serve with rainbow sprinkles a couple times a week. Because what’s summertime without ice cream, right?!

As an adult, I enjoy playing around with ice cream flavors at home. Honeyed peanut brittle. French vanilla butter pecan. Fresh mint with dark chocolate.

Even though there’s still a special place in my heart for plain old chocolate soft serve coated in a rainbow of sprinkles, these are the flavors that get me excited!

This Coconut Cashew Ice Cream Recipe is a flavor profile that appeals to both kids and adults. Serve it up with sprinkles on top for the kiddos, or add a drizzle of dark chocolate to make completely indulgent for the grown-ups.

Vegan Coconut Cashew Ice Cream Recipe

For this ice cream recipe I used cashew milk and coconut milk. The cashew milk adds an underlying subtly nutty flavor, and the coconut milk adds lusciously creamy texture.

This Coconut Cashew Ice Cream Recipe is not only vegan, but also gluten free and paleo.

Pro Tip: To make this recipe keto, just use a keto “maple syrup” (like this one on Amazon) instead of regular maple syrup.

Cashew Milk Ice Cream

The base of this ice cream is cashew milk, which I also enjoy in my coffee as a switch up from cream. Cashew milk lends a creamy texture and slightly nutty flavor to this ice cream.

My favorite is Elmhurst 1925 Milked Cashews Unsweetened Cashew Milk, which only contains two ingredients: filtered water and cashews! They have a pretty big selection of unsweetened plant-based milks, and I also really enjoy their almond milk and hazelnut milk.

No Churn Ice Cream

You can use an ice cream maker to make this vegan ice cream. However, you can also make this without an ice cream maker!

To Make This Ice Cream Without an Ice Cream Maker:

1. Pour the chilled mixture into a large bowl and freeze until nearly frozen, stirring occasionally. Don’t let it freeze solid, but if it freezes too much, carefully chop it with a large knife.
2. Process in a food processor or high speed blender until thick and smooth.
3. To enjoy as soft serve ice cream, serve immediately.
4. To enjoy as hard ice cream, pour into a freezer-safe container and freeze completely.

More Easy Ice Cream and Other Frozen Treat Recipes to Cool Down With:

• Healthy Cherry Garcia Recipe
• Low Carb Strawberry Ice Cream (No Ice Cream Maker)
• Pina Colada Smoothie
• Butter Pecan Ice Cream
• Cheesecake Ice Cream Recipe

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Vegan Coconut Cashew Ice Cream Recipe

This Vegan Coconut Cashew Ice Cream Recipe is rich and creamy with deep coconut cashew flavor, a hint of vanilla aroma, and the perfect amount of maple sweetness.

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Servings: 6 servings

Calories: 199kcal

Author: Faith Gorsky

Ingredients

• ▢ 1 1/2 cups unsweetened cashew milk
• ▢ 13.5 fluid ounce canned unsweetened full-fat coconut milk
• ▢ 1/4 cup maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/4 cup unsweetened coconut flakes toasted

US Customary - Metric

Instructions

• Add the cashew milk, coconut milk, maple syrup, and vanilla to a blender and blend until smooth. Chill in the fridge until cold, about 2 hours.
• Blend the chilled mixture in an ice cream maker according to the manufacturer’s directions. Alternatively, pour the chilled mixture into a large bowl and freeze until nearly frozen, stirring occasionally (don't let it freeze solid, but if it freezes too much, carefully chop it with a large knife), and then process in a food processor or high speed blender until thick and smooth.
• Pour into a freezer-safe container, top with the toasted coconut, and freeze completely.
• Let it sit at room temperature for 10 minutes so it’s scoop-able before serving.
• Store covered in the freezer for up to 1 month.

Helpful Tips

• To make this recipe keto, just use a keto “maple syrup” (like this one on Amazon) instead of regular maple syrup.

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 51mg | Potassium: 196mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Disclosure: This post is not sponsored; I enjoy Elmhurst 1925 products and use them in my kitchen. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!