Here’s a silky, luxurious Cashew Vanilla Ice Cream recipe made with soaked cashews—naturally rich, creamy, and perfect for both vegan and dairy-loving dessert fans:
Cashew Vanilla Ice Cream
Servings: 6–8
Time: 4–6 hours (including soaking, chilling, and freezing)
Vegan + dairy-free
Ingredients
- 1½ cups raw cashews (soaked for 4–6 hours or overnight)
- 1 can (13.5 oz) full-fat coconut milk or oat milk
- 1/2 cup maple syrup or agave (or 1/3 cup sugar)
- 1 tbsp vanilla extract or vanilla bean paste
- 1/2 tsp sea salt
- 1 tbsp neutral oil (like avocado or coconut) for extra creaminess (optional)
- 1–2 tbsp vodka (optional, for a softer scoop texture)
Instructions
- Soak the Cashews
- Soak raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.
- Blend the Ice Cream Base
- Add soaked cashews, coconut milk, maple syrup, vanilla, salt, and oil (if using) into a high-speed blender.
- Blend until completely smooth and creamy—scrape down sides as needed. Add vodka if using (helps prevent hard freezing).
- Chill the Mixture
- Pour the base into a bowl, cover, and refrigerate for 2–4 hours, until thoroughly chilled.
- Churn the Ice Cream
- Pour into an ice cream maker and churn per manufacturer’s instructions (20–30 minutes) until thick and creamy.
- Freeze to Set
- Transfer to an airtight container and freeze for 3–4 hours or until scoopable.
- Serve
- Let sit at room temp for 5–10 minutes before scooping. Garnish with toasted cashews or a drizzle of caramel if desired.
This Cashew Vanilla Ice Cream is smooth, indulgent, and versatile—perfect on its own or as a base for mix-ins like cookie dough or berries. Want a chocolate or coffee cashew version next?
