Here’s my latest favorite dairy-free vanilla ice cream. It’s super creamy, and dotted throughout with vanilla seeds. It hardly lasts more than 24 hours in my freezer. Because of this recipe, I stock tons of coconut milk and cashews in my kitchen pantry. I love to use paper ice cream containers to store the ice cream in the freezer, giving me an authentic ice cream takeout experience.
The recipe contains the trick to getting this ice cream creamy. Part of the method is to use an ice cream maker, but see the recipe notes for alternatives if you don’t have an ice cream maker. I have a Kitchen Aid Mixer ice cream maker attachment but any ice cream maker will work.
Vanilla Cashew Coconut Ice Cream
- High speed blender
- Ice cream maker is recommended
- 1 cup raw cashews soaked in very hot water for at least 20 minutes
- 2 tablespoons coconut oil melted
- 13.5 ounces coconut milk full fat version at room temperature
- 1/2 cup maple syrup or honey
- 1/4 teaspoon vanilla bean powder or sub with 1/2 teaspoon vanilla extract; or add both
- Blend the cashews, coconut milk, coconut oil, maple syrup, and vanilla powder in a high speed blender until the mixture is creamy and smooth.
- Add the mixture to your ice cream maker and process into ice cream. If you don't have an ice cream maker, see my recipe notes.
- Place the ice cream into sealed containers and store in the freezer for 1 to 3 hours to serve soft, or store in the freezer for a few weeks. I store my ice cream in paper ice cream containers.
- To serve, take the ice cream out of the freezer to soften for a few minutes.