This recipe for Coconut Cashew Non-Dairy Ice Cream is a rich and luscious dessert that is completely plant-based. It features a creamy cashew base paired with coconut milk, and is lightly sweetened with maple syrup.
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Why you'll love this recipe
Dairy-free, vegan & plant-based: made with cashews and coconut milk for a naturally creamy texture.
Minimal ingredients: no fillers or gums, just wholesome ingredients.
Naturally sweetened: uses maple syrup for a touch of sweetness without refined sugar.
Special equipment you'll need
Ninja Creami: or standard ice cream maker
Ingredients you'll need
- cashews: toasted; I used raw cashews, and then toasted them in the oven
- hot water: to soak cashews
- coconut milk: preferably canned, full fat for the best flavor and creaminess
- sea salt
- vanilla extract
- maple syrup: or other sweetener
Where to find these ingredients?
You can find these ingredients at your local grocery store.
How to make coconut cashew ice cream
Prepare cashews:
Preheat oven to 350F.
Spread out cashews on a baking sheet lined with parchment paper.
Toast the nuts at 350F for 10-15 minutes, or until lightly golden and aromatic.
Transfer the toasted cashews to a bowl.
Add enough hot water to cover the cashews. Let them soak for 1 hour.
Drain the water from the cashews.
Blend:
Combine drained cashews, coconut milk, sea salt, vanilla extract, and maple syrup (or sweetener).
Blend on high speed until smooth and creamy.
Freeze:
Pour the blended cashew coconut mixture into a Ninja Creami container, cover with lid and freeze overnight.
The next day, spin/process the mixture using the Ninja Creami according to the manufacturer's instructions.
OR (using ice cream maker):
Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 15-20 minutes) until thick and creamy.
Transfer to a freezer-safe container, smooth the top, and freeze for another 2-3 hours to firm up.
How to serve
Serve the coconut cashew ice cream with toasted cashews/coconut, maple five-spice pecans, a drizzle of chocolate sauce or caramel.
How to store
If you have any leftovers, flatten the mixture in the Ninja Creami container, secure with the lid and store in the freezer for up to 1 month.
Substitutions
You can use any sweetener you like, such as honey (if you're not vegan), coconut sugar, brown sugar, or blended up dates.
Expert tips
For best results, remove the cashew-coconut mixture from the freezer 20-30 minutes prior to spinning.
Spin on Lite Ice Cream, and add a 2nd Re-spin cycle for a smooth, creamy texture.
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Coconut Cashew Non-Dairy Ice Cream (Using Ninja Creami)
Equipment
- Ninja Creami or standard ice cream maker
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 120 g cashews toasted
- hot water to cover and soak
- 1 can (400ml / 1 ¾ C) coconut milk full fat canned
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 tablespoon maple syrup or to taste
Instructions
Prepare cashews:
- Preheat oven to 350°F/177°C.
- Spread out cashews on a baking sheet lined with parchment paper.
- Toast the nuts at 350°F/177°C for 10-15 minutes, or until lightly golden and aromatic.
- Transfer the toasted cashews to a bowl.
- Add enough hot water to cover the cashews. Let them soak for 1 hour.
- Drain the water from the cashews.
Blend:
- Combine drained cashews, coconut milk, sea salt, vanilla extract, and maple syrup (or sweetener).
- Blend on high speed until smooth.
Freeze:
- Pour the blended cashew coconut mixture into a Ninja Creami container, cover with lid and freeze overnight.
- The next day, process the mixture using the Ninja Creami according to the manufacturer's instructions.
OR using ice cream maker:
- Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 15-20 minutes) until thick and creamy.
- Transfer to a freezer-safe container, smooth the top, and freeze for another 2-3 hours to firm up.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Cashews are one of my favourite nuts - I love their natural sweetness and softness. But I've never had them in icecream. This treat definitely is calling my name!
Michelle
Thanks Ben! Cashews are so underrated -- they definitely need more love! And I'm sure you'll love them in this ice cream! 😀
Raymund | angsarap.net
This Coconut Cashew Non-Dairy Ice Cream looks like the ultimate treat for anyone craving a rich, creamy, and plant-based dessert! really nice
Michelle
Thank you Raymund! Cashews are such a nice creamy base that works for a dairy-free ice cream. 🙂
David @ Spiced
Oh I bet the cashews add an unbelievable creaminess to this ice cream! I'll have to play around with those sometime - I've never used them in a frozen dessert before. Yum!
Michelle
Thanks David, the cashews add such a nice creaminess without heavy cream! 😀 You'll have to try it!