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


  • 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.


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


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