This cashew ice cream recipe is a summer staple, perfect served with blueberry crumble or on its own. The vegan cashew ice cream is easy to make, so easy that the kids can make up a batch in no time. If you don’t want to wait to soak the cashews overnight, you can cover the cashews with boiling water for 15 to 30 minutes. You’ll need an ice cream maker for this cashew ice cream recipe. Keep your ice cream maker bowl in the freezer, that way it’s always ready.
This vegan cashew ice cream is gluten-free, made with simple ingredients that you may already have in your pantry. The cashew ice cream recipe can be made with almond milk or any plant-based milk you have, or a can of full-fat coconut milk. When storing the cashew ice cream in the freezer, you can cover it with a piece of parchment paper on top of the ice cream before covering it with a lid to ensure that no ice crystals form.
Cashew Ice Cream
Makes about 6 servings
2 cups raw cashews, soaked overnight in cold water
2 cups unsweetened almond milk (or other plant based milk), or 400 ml can of full fat coconut milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon Himalayan salt
After soaking cashews, drain and rinse well. Blend cashews with 1 cup almond milk at medium speed to high speed until very smooth, for about 3 minutes . Add remaining almond milk, pure maple syrup, pure vanilla extract, and salt and blend until combined. Pour mixture into ice cream maker and churn until soft serve ice cream forms. Pour mixture into freezer proof container, cover and freeze until firm about 1 to 2 hours. Before serving, allow ice cream to soften for 5 to 10 minutes on the counter.
