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Cashew Coconut Vanilla Ice Cream

A classic vanilla ice cream with a twist. This vegan ice cream is made with a base of coconut milk and cashews. Churn it in an ice cream maker and you'll get the creamiest frozen treat that's sweetened with fruit.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: vegan
Servings: 2


  • 1 can (400ml) full-fat coconut milk
  • 1/4 cup cashews, raw or dry roasted, unsalted
  • 4 Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
  • When the bowl is frozen, prepare the ice cream: Add all the ingredients to a high-speed blender. Blend until smooth.
  • Place the bowl in the ice cream maker. Turn it on and pour the blended mixture into the ice cream maker. Churn for 25-30 minutes or until the ice cream is of soft serve consistency.
  • Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.


The ice cream will continue to harden as it freezes. If it gets too hard, let it sit on the counter for 5-10 minutes to let it soften before scooping.