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scoops of ice cream

Vegan Cashew Milk Ice Cream Recipe (No Churn, Paleo)

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 2 hours 5 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No Churn
  • Cuisine: American
  • Diet: Vegan

Description

This is THE best super creamy and ultra rich no churn cashew ice cream recipe. Full of sweet vanilla and so incredibly easy to make (just 6 simple pantry ingredients!), you’ll be making this vegan ice cream all summer long! Perfectly sweet, dairy free and no ice cream maker required!


Ingredients

Scale
  • 2 cups (420 grams) homemade Cashew milk 
  • 1 cup (270 grams) creamy cashew butter
  • 1 cup ( 200 grams) coconut cream (fat from coconut cream can)
  • 1 cup (160 grams) coconut sugar*
  • 1/4 cup (50 grams) coconut oil
  • 2 tbsp vanilla extract or  1/2 tsp vanilla powder (from 1 oz container)

Instructions

  1. In a large food processor, combine all the ingredients until smooth.
  2. Pour the mixture into a container that can be sealed and store in the freezer for 2-3 hours.
  3. For the first 2 hours, every 30 minutes, give the ice cream a stir to make sure that the ice cream doesn’t become icy. 
  4. When ready to scoop, allow the ice cream to sit at room temperature for 10-15 minutes, then run a scoop or spoon under hot water to help scoop.
  5. Serve with vegan sprinkles, chocolate chips, homemade peanut butter or cashew butter, fresh berry jam, or more.

Notes

Coconut sugar: using coconut sugar will make this cashew milk ice cream entirely refined sugar free and will give it a slight caramel color and taste. If you’d prefer a stronger vanilla taste, you can swap in an equal amount of granulated sugar.

Keywords: cashew ice cream, cashew milk ice cream, dairy free ice cream recipe, paleo ice cream recipe, vegan ice cream