Go Back
+ servings
Coconut Ice Cream in Vintage Metal Container
Print

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 6 servings
Calories 199kcal

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.

Notes

  • 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