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This Vegan Cashew Coconut Ice Cream is rich, silky, naturally sweet, and completely dairy-free. Made with creamy cashews, full-fat coconut milk, maple syrup, and a touch of vanilla, it delivers a luxurious ice cream texture without heavy cream, eggs, or complicated ingredients.
The cashews create a smooth, buttery base, while coconut milk adds tropical richness. Whether you make it with an ice cream maker or freeze it in a container and stir it by hand, this homemade vegan dessert is a wonderful treat for warm afternoons, dinner parties, and anytime you’re craving something sweet.
- Prep time: 15 minutes, plus soaking time
- Freeze time: 4–6 hours, or until firm
- Total time: Approximately 4 hours 15 minutes, plus soaking
- Servings: 6
- Course: Dessert
- Cuisine: Plant-based
- Diet: Vegan, dairy-free, gluten-free when using certified gluten-free ingredients
Why You’ll Love This Recipe
- Ultra-creamy texture: Blended cashews and coconut milk create a smooth, rich base.
- Naturally sweetened: Maple syrup provides sweetness without refined white sugar.
- Simple ingredients: You only need a handful of everyday ingredients.
- Dairy-free indulgence: No milk, cream, or eggs required.
- Easy to customize: Add chocolate chips, toasted coconut, fresh berries, or chopped nuts.
Ingredients for Vegan Cashew Coconut Ice Cream
For the ice cream base
- 1 cup (150 g) raw unsalted cashews
- 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
- ½ cup (120 ml) unsweetened coconut cream, optional for extra richness
- ⅓ cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Optional mix-ins and toppings
- 2 tablespoons toasted coconut flakes
- 2 tablespoons chopped cashews or almonds
- 2 tablespoons dairy-free chocolate chips
- ½ teaspoon ground cinnamon
- Fresh strawberries, raspberries, or mango
- Dairy-free chocolate sauce
Ingredient note: Use raw, unsalted cashews for the mildest flavor. Full-fat coconut milk gives the ice cream its creamy texture; light coconut milk may result in a more icy finish.
Step-by-Step Instructions
Step 1: Soak the cashews
Place the cashews in a heatproof bowl and cover them with plenty of water.
- Overnight method: Soak for 4–8 hours or overnight.
- Quick method: Cover with freshly boiled water and soak for 20–30 minutes, until softened.
Drain and rinse the cashews thoroughly before blending.
Why this matters: Softened cashews blend more easily and help create a smooth, creamy ice cream base.
Step 2: Blend the ingredients
Add the drained cashews, coconut milk, optional coconut cream, maple syrup, vanilla extract, and sea salt to a high-speed blender.
Blend for 2–3 minutes, stopping to scrape down the sides if needed. Continue until the mixture is completely smooth, with no gritty cashew pieces remaining.
Taste the mixture and adjust the sweetness if desired.
Step 3: Strain for an extra-smooth texture (optional)
For an especially silky result, pour the blended mixture through a fine-mesh sieve into a clean bowl.
This step is optional if you have a powerful blender and the mixture is already perfectly smooth.
Step 4: Chill the ice cream base
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
Chilling the base before freezing helps the ice cream firm up more evenly and improves its final texture.
Step 5: Churn the ice cream
If using an ice cream maker: Pour the chilled base into your machine and churn according to the manufacturer’s instructions, usually 20–30 minutes, until thick and creamy.
If you don’t have an ice cream maker: Pour the chilled base into a shallow, freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork or whisk. Repeat every 30–45 minutes for the first 2–3 hours to help break up ice crystals.
The no-machine version may be slightly less airy, but it will still be delicious.
Step 6: Freeze until scoopable
Transfer the churned ice cream to a freezer-safe container. Fold in any optional chocolate chips, toasted coconut, or chopped nuts.
Smooth the top, cover tightly, and freeze for 2–4 hours for a firmer texture. If you used the no-machine method, freeze until the ice cream reaches your preferred consistency.
Before serving, let the container sit at room temperature for 5–10 minutes so the ice cream softens enough to scoop.
Step 7: Scoop and serve
Scoop the ice cream into chilled bowls or cones. Sprinkle with toasted coconut flakes, chopped cashews, or dairy-free chocolate chips.
For a tropical finish, serve with fresh mango or pineapple. For a more decadent dessert, drizzle with dairy-free chocolate sauce.
Enjoy every creamy, coconut-filled spoonful!
Tips for the Creamiest Vegan Ice Cream
- Use full-fat coconut milk. It provides the fat needed for a richer, smoother texture.
- Blend thoroughly. Any unblended cashew pieces can make the ice cream grainy.
- Chill before churning. A cold base freezes more efficiently in an ice cream maker.
- Don’t reduce the sweetener too much. Maple syrup helps with sweetness and keeps the frozen ice cream softer.
- Protect it from freezer air. Store in a sealed container to reduce ice crystals.
- Allow time to soften. Homemade ice cream can freeze quite firm; let it stand for a few minutes before scooping.
Delicious Flavor Variations
Chocolate Coconut
Blend 2 tablespoons unsweetened cocoa powder into the base. Add dairy-free chocolate chips before the final freeze if desired.
Mango Coconut
Blend in ½ cup ripe mango purée. For the best texture, use thick purée rather than watery juice.
Strawberry Swirl
Fold in ⅓ cup thick strawberry purée, or swirl it through the churned ice cream just before freezing.
Cinnamon Cashew
Add ½ teaspoon ground cinnamon and a handful of toasted chopped cashews for a warm, nutty flavor.
How to Serve Vegan Cashew Coconut Ice Cream
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Try serving your ice cream with:
- Fresh berries or sliced bananas
- Toasted coconut flakes and chopped nuts
- Warm vegan brownies or chocolate cake
- Dairy-free chocolate or caramel sauce
- Grilled pineapple or fresh mango
- A crisp waffle cone or plant-based cookies
For an easy summer dessert, serve a scoop alongside fresh fruit and a sprinkle of toasted coconut.
Storage Instructions
Freezer: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks for the best flavor and texture.
Prevent ice crystals: Press a piece of freezer-safe parchment directly against the surface before sealing the lid.
Before serving: Let the ice cream stand at room temperature for 5–10 minutes, depending on how firmly frozen it is.
Refreezing: Avoid repeatedly melting and refreezing the entire container. Scoop out what you need and return the rest to the freezer promptly.
Frequently Asked Questions
Is vegan cashew coconut ice cream completely dairy-free?
Yes. This recipe uses cashews, coconut milk, and maple syrup instead of dairy milk, cream, or eggs. Check labels on optional toppings to make sure they are dairy-free too.
Can I make this ice cream without an ice cream maker?
Absolutely. Freeze the blended base in a shallow container and stir thoroughly every 30–45 minutes for the first 2–3 hours. This helps break up ice crystals and improves the texture.
Does the ice cream taste strongly of coconut?
It has a gentle coconut flavor. The cashews and vanilla balance the coconut, but if you dislike coconut flavor entirely, this recipe may not be the best match because coconut milk is a main ingredient.
Can I use roasted cashews?
Raw unsalted cashews are recommended for the mildest flavor and lightest color. Roasted cashews can work, but they give the ice cream a toastier, more pronounced nutty taste.
Can I replace maple syrup?
Agave syrup can generally be substituted in a similar amount. Other sweeteners may change the texture, so adjust carefully and taste the base before freezing.
Why is my homemade ice cream hard?
Homemade ice cream often freezes firmer than commercial varieties because it contains fewer stabilizers and less air. Let it soften at room temperature for several minutes before scooping.
Nutrition Information
Estimated per serving, assuming 6 servings without optional toppings. Values vary by brand and ingredient quantities.
Calories
330
Protein
5 g
Carbs
24 g
Fat
25 g
Fiber
1 g
Sugar
14 g
Printable Recipe Card
Vegan Cashew Coconut Ice Cream
Naturally sweet, decadently creamy, and completely dairy-free.
Prep
15 min
Freeze
4–6 hours
Yield
6 servingsRecipe yield3 servings6 servings12 servings
Ingredients
- 1 cup raw unsalted cashews
- 1 can (400 ml) full-fat coconut milk
- ½ cup coconut cream, optional
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- Optional toasted coconut, chopped cashews, or dairy-free chocolate chips
Instructions
- Soak cashews until soft, then drain and rinse.
- Blend cashews, coconut milk, coconut cream if using, maple syrup, vanilla, and salt until completely smooth.
- Strain if desired and chill the mixture for at least 2 hours.
- Churn in an ice cream maker according to the manufacturer’s directions, or freeze in a shallow container, stirring every 30–45 minutes for the first 2–3 hours.
- Add optional mix-ins and freeze until firm.
- Rest at room temperature for 5–10 minutes before scooping.
