Creamy Cashew Ice Cream Recipe – Dairy-Free & Delicious
Cashew ice cream is a rich, creamy, and dairy-free frozen dessert that offers a delicious alternative to traditional ice cream. Made with cashews as the primary ingredient, this ice cream is naturally creamy without the need for heavy cream or milk. It’s perfect for vegans, lactose-intolerant individuals, or anyone looking to try a healthier ice cream option. The natural sweetness of cashews pairs well with various flavors like vanilla, chocolate, and fruit purees, making this a versatile recipe. Whether you’re looking for a refreshing treat on a warm day or a satisfying dessert after dinner, this cashew ice cream recipe is sure to delight your taste buds!
Nutrition Information (Per Serving)
- Calories: 230
- Protein: 5g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Sodium: 50mg
(Nutrition values are approximate and may vary based on specific ingredients used.)
Recipe Details
- Prep Time: 10 minutes
- Active Time: 10 minutes
- Resting Time: 4-6 hours (freezing time)
- Total Time: 4 hours 20 minutes
- Cuisine: Vegan, Dairy-Free, Dessert
- Course: Dessert
- Servings: 6
Equipment Needed
- Blender or food processor
- Ice cream maker (optional, but recommended for smoother texture)
- Mixing bowls
- Spatula
- Freezer-safe container with lid
Ingredients
- 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons coconut oil (melted)
- 1/2 cup water (as needed for blending)
- 1/2 teaspoon cinnamon (optional, for added flavor)
- 1/2 cup chopped nuts, chocolate chips, or fruit (optional mix-ins)
Instructions
Step 1: Soak the Cashews
Soak the raw cashews in water for at least 4 hours or overnight. This softens them, making them easier to blend into a smooth, creamy consistency.
Step 2: Blend the Ingredients
Drain the soaked cashews and add them to a blender or food processor. Pour in the coconut milk, maple syrup, vanilla extract, salt, and melted coconut oil. Blend on high speed until the mixture is completely smooth. If necessary, add water gradually to reach a thick, creamy consistency.
Step 3: Churn the Ice Cream (Optional)
For an ultra-creamy texture, transfer the blended mixture to an ice cream maker and churn according to the manufacturer’s instructions. This incorporates air into the ice cream, making it lighter and smoother.
Step 4: Freeze the Ice Cream
If you don’t have an ice cream maker, pour the blended mixture directly into a freezer-safe container. If using mix-ins like nuts or chocolate chips, fold them in at this stage. Cover the container and freeze for at least 4-6 hours, stirring every 30 minutes for the first 2 hours to reduce ice crystal formation.
Step 5: Serve and Enjoy!
Once the ice cream is firm, let it sit at room temperature for 5-10 minutes before scooping. Serve in bowls, cones, or as a topping for pies and cakes.
Tips for the Best Cashew Ice Cream
- Soak Cashews Properly: The longer the cashews soak, the creamier your ice cream will be.
- Use Full-Fat Coconut Milk: This adds richness and a smoother texture.
- Blend Thoroughly: A high-powered blender ensures the creamiest results.
- Churn for Best Texture: While optional, an ice cream maker produces a silkier consistency.
- Flavor Variations: Add cocoa powder for chocolate cashew ice cream or fruit purees for a fruity twist.
Final Thoughts
Cashew ice cream is a delightful, dairy-free alternative that is easy to make and highly customizable. Whether you prefer a classic vanilla version or an adventurous mix of flavors, this cashew-based ice cream will satisfy your sweet cravings while being healthier than store-bought options. Give this recipe a try, and enjoy a creamy, homemade frozen treat anytime!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.