An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • about
    • faq
    • legal
  • recipes
  • books
  • content creation
  • my other blog
  • press
  • contact

Home » Recipes » Desserts » Ice Cream Popsicles and Frozen Treats » Vegan Coconut Cashew Ice Cream Recipe

Vegan Coconut Cashew Ice Cream Recipe

August 12, 2020 by Faith Leave a Comment

Jump to Recipe Print 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.

Coconut Ice Cream in Vintage Metal Container

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 Cashew Coconut Ice Cream with Description

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.

Bowl of Vegan Ice Cream with Elmhurst 1925 Carton

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.

Top View of Vegan Coconut Ice Cream Recipe with Vintage Spoons in Bowl

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

Scooping Vegan Cashew Coconut Ice Cream Recipe on Dark Wood Table
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

Coconut Ice Cream in Vintage Metal Container

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.
Print Pin Rate
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!

Coconut Cashew Ice Cream Recipe Pin

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!

Filed Under: Gluten Free, Ice Cream Popsicles and Frozen Treats, Paleo, Vegan Tagged: Cashew Ice Cream, Coconut Ice Cream, Dairy-Free, Gluten-Free, Ice Cream, Paleo, Vegan

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Languages

archives

categories

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

faith's book

on instagram

anediblemosaic

anediblemosaic
In honor of Ramadan, the Islamic holy month, I'm s In honor of Ramadan, the Islamic holy month, I'm sharing this Red Lentil Soup. I first posted the recipe on my blog years ago (it's been over a decade now!) after I learned how to make it while living in the Middle East. My Syrian ex-mother-in-law is an absolutely incredible cook. Not only does she enjoy feeding the people she loves, but cooking is truly an art form to her. She graciously took me into her kitchen and taught me so many traditional recipes like this one. 💛

Not long ago, I re-photographed the dish and updated the post on my blog. You can find it on @anediblemosaic --> https://www.anediblemosaic.com/ramadan-red-lentil-soup/

And if you're interested, you can also check out that post to read more about my experience with Ramadan, and what foods are traditional. 🌙

Ramadan Kareem to all who celebrate. 😘

#redlentilsoup #souplover #souplove #soupofinstagram #instasoup #glutenfree #foodstyling #foodphotography #photography #middleeasternfood #arabicfood #ramadanfood #ramadan2021 #ramadanmubarak #ramadankareem
I finally got to cross off a huge item on my to-do I finally got to cross off a huge item on my to-do list! Do you remember my other blog Healthy Sweet Eats? Until today, the last time I posted there was February 2020! I even had content ready, recipes developed and photographed, and I have absolutely no excuse for myself lol. 😱🙈😅

More than just wanting to get back into posting regularly there, I wanted to give that space a fresh new look! I'm pretty thrilled that today it's done (with just a couple very minor decorative tweaks I still want to make). 💗

Not only does Healthy Sweet Eats have a fresh new face, but today I shared my recipe for #sugarfree Berry Sorbet 🍓🫐🍒, which uses frozen berries and comes together in just 5 minutes for the most delicious dose of antioxidants I've ever had.

Take a peek at the redesign and let me know what you think! 😘 Find this recipe on my other blog Healthy Sweet Eats (the direct link is in my link tree in my profile) --> https://www.healthysweeteats.com/sugar-free-berry-sorbet-recipe/

#foodphotography #foodstyling #foodstylist #photography #lightandshadow #moodygrams #dslr #f52grams @thefeedfeed #feedfeed #beautifulcuisines #eeeeeats #sorbet #berries #berrylove #instaberries #berriesofinstagram
3 ingredients, 20 minutes, and no fancy molds or t 3 ingredients, 20 minutes, and no fancy molds or techniques! Make these for the kids or hide them from the kids and enjoy them yourself. 🙊 Find my Chocolate Peanut Butter Eggs 🍫🥜 recipe on @anediblemosaic --> https://www.anediblemosaic.com/3-ingredient-chocolate-covered-peanut-butter-eggs-reeses-peanut-butter-eggs-copycat/

#instachocolate #chocolategram #chocolatepeanutbutter #chocolatelover #chocolatefordays #eastercandy #candygram #candygrams #foodphotography #photography #dslr #foodstyling #f52grams #eeeeeats
This year I made a new charoset recipe for tonight This year I made a new charoset recipe for tonight’s #seder! In addition to apple, nuts, and cinnamon, it’s heavy on the apricot and I think it’s my favorite version yet. 🥰 And by that I mean it’s good enough to enjoy year-round and not just save for #passover. I will definitely be sharing the recipe on my blog soon. 😘 #chagsemeach #pesach #pesach2021 #dayenu #foodstyling #foodphotography
This really isn't the prettiest dish. 🙈 But it' This really isn't the prettiest dish. 🙈 But it's nourishing and uncomplicated, mostly cabbage and ground beef and a few other veggies along with a couple spices. It's #paleo and easy to make #lowcarb and #ketofriendly. And it doesn't need a lot of time; just 10 minutes of prep time and 20 minutes to cook. The best part is, it's so much more delicious than you might think! What it lacks in looks, it definitely makes up for in other ways. 🥰 Find my Unstuffed Cabbage Rolls recipe on @anediblemosaic --> https://www.anediblemosaic.com/unstuffed-cabbage-rolls-recipe/

#cabbage #eatyourveggies #glutenfree #saveur #bonappetit #foodandwine #f52grams #f52food #beautifulcuisines #onmytable #eeeeeats #foodphotography #photography #foodstyling #foodstylist #lightandshadow #moodygrams
These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

When we first met in real life last year before the pandemic hit, it was an instant connection. It was lots of laughs, local exploration, good food, great conversation, and she even brought me bagels from her hometown! She's a kindred soul. 🥰❤️ Since then we've stayed connected and have spent a few afternoons cooking together. We've made Russian dumplings called Pelmeni and we had a holiday cake-off where I made a Gingerbread Roll Cake and Eve made a Pumpkin Roll Cake.

She and I used the same recipe for French Crullers and it didn't work as expected for either of us (just wait until you see how Evelyne's turned out, they're completely different from mine!), but still I'd call it a success.

I think this delicious disaster deserves to be commemorated, so I wanted to style and photograph them. Even though the prop styling is minimal, it's an eclectic grouping:

1) Background: Scrap marble at a floor tile store in Jacksonville, Florida. The lady was awesome, she told me to look around and take any scrap tile I could use.
2) Cake stand (swipe through to see it better): I got this at my favorite ceramics store in Paris, France called @astierdevillatte in May 2015.
3) Espresso cups: Seller @madhouseceramics on @etsy.
4) Small spoons: Seller Ann Cutting from ceramicpix on @etsy.
5) Espresso: My favorite espresso @lavazzausa.

#foodstyling #foodstylist #propstyling #moodygrams #lightandshadow #storytellingphotography #foodfluffer #beautifulcuisines #hautecuisines #onmytable #f52grams #foodphotography #photography #dslr #nikon #zoomcalls #frenchcrullers
Load More... Follow on Instagram
Home | About | FAQ | Legal | Recipes | Books | Content Creation | My Other Blog | Press | Contact

Copyright © 2021 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved Design by Deluxe Designs

This site uses cookies to ensure the best user experience possible.AcceptNo ThanksPrivacy policy