Cashew Ice Cream that’s ultra-creamy, dairy-free, and naturally sweet! Just three ingredients, no refined sugar, and no ice cream maker needed!
Try some other favorite healthy ice cream recipes like this Blueberry Ice Cream or Chocolate Healthy Ice Cream.
author’s note
The Ice Cream That Loves You Back (No Dairy!)
I love ice cream, but my stomach doesn’t always agree with all that dairy. So on the days when I’m not ready to face the stomach ache, I reach for a dairy-free alternative.
The only problem? None of the store-bought cashew ice creams really blew me away. So I got to work making my own, and let me tell you… this one delivers.
It’s rich, creamy, full of flavor, and has just the right hint of vanilla. If you’re into cashews and coconut, this is your kind of treat.
Ingredients
- Use plain, whole cashews with no added ingredients.
- Coconut cream works best, but coconut milk is a fine swap.
- Pure maple syrup is just one ingredient and the perfect way to sweeten this Cashew Ice Cream.
- (Optional) Fine sea salt helps intensify flavors and balance all the ingredients nicely.
- (Optional) Vanilla extract adds a nice flavor complexity.
How To Make Cashew Ice Cream
- Soften cashews: Soak them overnight, in hot water, or boil them so they blend.
- Blend: Add cashews and other ingredients to a blender and blend until smooth.
- Freeze: Chill and use an ice cream maker or pour into ice cube trays, freeze solid, then blend again for creamy ice cream.
Tools Needed
- Powerful blender or food processor: Use a high-powered model (like a Blendtec®) to blend cashews smoothly and process frozen cubes into creamy ice cream without overheating or watering it down.
- Ice cream maker or ice cube trays: Use an ice cream maker or freeze the mixture in ice cube trays, then blend the cubes into creamy ice cream.
Quick Tip
Blend the mixture until completely smooth. A high-powered blender works fast, but a weaker one may need multiple rounds.
Leveling Up Cashew Ice Cream
- Brownie Sundae: Top healthy brownies with scoops of ice cream and whipped cream.
- Salted Caramel: Drizzle with caramel sauce and a pinch of sea salt. You can use our healthy version if avoiding refined sugar.
- Chocolate Topping: Add hot fudge sauce.
- Milkshake: Blend with milk and caramel sauce for a thick cashew milkshake using the method from our strawberry milkshake.
Recipe Source: Inspired and highly adapted from @katieclarimore’s TikTok page! Thanks, Katie for the idea!
Cashew Ice Cream
Enjoy the creamiest Cashew Ice Cream, made without dairy or refined sugars! With just three simple ingredients and no ice cream maker needed, you’ll be amazed at how indulgent and sweet it tastes!
Video
Equipment
- Blender high-powered, see note 1
- Ice cube trays or ice cream maker
Ingredients
- 1 cup cashews plain
- 1 (13.66-ounce) can coconut cream or coconut milk, see note 2
- 1/2 cup maple syrup
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Caramel sauce optional
- Flaky sea salt optional
Instructions
- Cashews need to be soft before blending; see note 3 for instructions on how to soften the cashews.
- Add the entire can of coconut cream to a large and powerful blender. Add remaining ingredients and well-drained, softened cashews. Blend on high speed until very smooth, 2–3 minutes.
- If you’re using a blender, pour mixture evenly into ice cube trays. If you don’t have a high-powered blender, reserve 1/3 cup of the mixture and chill in the fridge (see note 1). Freeze in ice cube trays for at least 8 hours. If you’re using an ice cream maker, chill mixture in the fridge for 30 minutes, then add to an ice cream maker and churn according to machine instructions.
- Remove the ice cube trays and run the bottoms under hot water for about 30 seconds, or until the cubes release easily. Place the ice cream cubes in a high-powered blender; no additional liquid is needed. If using a low-powered blender, add the reserved 1/3 cup of liquid. Blend until smooth and creamy, taking your time to scrape down the sides and stir as needed for an even consistency. Once fully blended, scoop into bowls and serve, ideally drizzled with caramel sauce and a sprinkle of Maldon sea salt.
Recipe Notes
Note 1: Use a high-powered blender, such as a Blendtec, to ensure it can handle the cashews without overheating. It is crucial to have enough power to transform the ice cream cubes into a smooth, creamy texture without making the mixture watery. If you do not have a high-powered blender, blend cautiously to avoid overheating, and set aside 1/3 cup of the mixture to blend with the frozen ice cream cubes later.
Note 2: Coconut milk and coconut cream are made from the same ingredients, but coconut cream has a higher fat content, making it richer and thicker. While they taste similar, I prefer coconut cream for its creaminess in ice cream. If you use coconut milk, choose a full-fat brand; light coconut milk will result in a thinner, icier dessert.
Note 3: There are 3 methods to soften your cashews.
- Add to a bowl and cover with water. Let stand for 6–8 hours or until soft and bloated. Thoroughly drain.
- Place cashews in a heatproof bowl. Pour 2 cups boiling water over the cashews. Let stand for 30 minutes to an hour or until soft and bloated. Thoroughly drain.
- Add cashews to a small pot and cover with 1 inch of water. Bring to a boil and boil for 10 minutes or until cashews are soft and bloated. Thoroughly drain.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 26.3g | Protein: 5.4g | Fat: 22.3g | Sodium: 13.4mg | Fiber: 0.8g | Sugar: 17.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband is diabetic , can I substitute allulose for the maple syrup?
I haven’t tested that so I can’t say for sure. Let me know if you give it a try!
Made this last night and it was super creamy and delicious. Not grainy at all, it was silky. I soaked for 4 hours and got impatient so let it soak in boiling water for 15ish mins and followed the recipe as is. Not sure if all that was needed, the blender(nutribullet) pulverized it in less than 2 mins.
I am so happy to hear this! Thanks so much Jo! 🙂
So delish and creamy!
Thanks so much Kellie! 🙂