Cashew Cream Vegan Ice Cream Recipe Easy & Delicious

There’s nothing quite like indulging in a creamy, luscious ice cream on a warm day, but if you follow a vegan lifestyle or simply want to try a dairy-free alternative, traditional ice cream can sometimes feel off-limits.

Well, say hello to cashew cream vegan ice cream — a rich, velvety treat crafted from soaked cashews and natural sweeteners that will satisfy your ice cream cravings without any dairy.

This recipe is simple, wholesome, and incredibly versatile, making it perfect for everyone from seasoned vegans to curious dessert lovers. The natural fats in cashews give the ice cream a smooth texture, while the subtle sweetness and customizable flavors ensure you get a delicious, guilt-free scoop every time.

Whether you’re entertaining guests or just treating yourself, this cashew cream ice cream is sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe

This cashew cream vegan ice cream recipe checks all the boxes for a perfect frozen dessert. First, it uses simple, whole-food ingredients that you probably already have in your pantry.

No complicated additives or preservatives here!

Next, it’s incredibly creamy and smooth thanks to the natural oils and texture of cashews, making it a fantastic dairy-free alternative to traditional ice cream. You’ll also appreciate how customizable it is — add your favorite flavors, fruits, or mix-ins to make it your own.

Lastly, it’s a healthier dessert option, free from lactose, cholesterol, and refined sugars (depending on your sweetener choice). Plus, it’s made at home, so you know exactly what’s going into your treat.

Ingredients

• 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup full-fat coconut milk (or any plant-based milk)
• ⅔ cup maple syrup (or agave nectar)
• 2 tsp vanilla extract
• ½ tsp sea salt
• 2 tbsp lemon juice (optional, for brightness)
• 1 tbsp coconut oil (optional, for extra creaminess)

Equipment

• High-speed blender (such as Vitamix or Blendtec)
• Large bowl (for soaking cashews)
• Ice cream maker (optional, but recommended for best texture)
• Freezer-safe container (for storing the ice cream)
• Measuring cups and spoons
• Fine mesh strainer (optional, for extra smoothness)

Instructions

1. Soak the cashews: Place the raw cashews in a large bowl and cover them with filtered water. Let them soak for at least 4 hours, preferably overnight. This softens the cashews and makes blending easier, resulting in a smoother cream.
2. Drain and rinse: After soaking, drain the cashews and rinse them well under cold water.
3. Blend the base: Add the soaked cashews, coconut milk, maple syrup, vanilla extract, sea salt, lemon juice, and coconut oil to your high-speed blender. Blend on high for 2-3 minutes or until the mixture is completely smooth and creamy. If you want an ultra-smooth texture, you can strain the mixture through a fine mesh strainer before the next step.
4. Chill the mixture: Pour the cashew cream mixture into a bowl and refrigerate for at least 2 hours to chill thoroughly. This helps the ice cream freeze faster and improves texture.
5. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
6. Freeze to firm up: Transfer the ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
7. Serve and enjoy: Remove the ice cream from the freezer about 10-15 minutes before serving to soften slightly for easier scooping.

Tips & Variations

For the creamiest ice cream, make sure to use full-fat coconut milk and well-soaked cashews.

• Flavor ideas: Add cocoa powder for chocolate ice cream, or blend in fresh strawberries or mango for fruity versions.
• Nut-free option: Substitute cashews with soaked sunflower seeds for a nut-free alternative.
• Sweetener swaps: Experiment with date syrup, brown rice syrup, or even coconut sugar dissolved in the milk.
• Add-ins: Mix in vegan chocolate chips, toasted coconut flakes, or crushed nuts during the last few minutes of churning.
• No ice cream maker? Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm to break up ice crystals.

Nutrition Facts

Serving Suggestions

This cashew cream vegan ice cream is wonderful on its own, but you can dress it up to impress your guests or enhance your own dessert experience. Try topping it with fresh berries, a drizzle of vegan chocolate sauce, or a sprinkle of toasted nuts for added texture and flavor.

For a fun twist, serve it alongside warm vegan brownies or swirl it into a bowl of fresh fruit salad. You can also pair it with recipes like our Lemon Straws Recipe or a refreshing scoop after a hearty main course such as those found in our Lamb Tenderloin Recipes.

Looking for more creamy vegan delights? Check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a savory vegan option to complement your dessert day.

Conclusion

Creating your own cashew cream vegan ice cream at home is a rewarding experience that combines health, taste, and creativity. This recipe is a fantastic introduction to vegan desserts, showing that you don’t need dairy to enjoy a rich and satisfying ice cream treat.

With just a handful of wholesome ingredients and a little patience, you’ll have a freezer full of deliciousness ready to enjoy whenever the craving strikes.

Whether you’re making this for a special occasion, a family gathering, or a personal indulgence, this cashew cream ice cream brings the best of plant-based dessert crafting right to your kitchen. Don’t forget to experiment with flavors and toppings to make the recipe truly your own, and be sure to explore more recipes on the blog for a full menu of mouthwatering dishes!

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