Creamy Vegan Vanilla Ice Cream
This rich and creamy vegan vanilla ice cream is made with a base of full-fat coconut milk and cashews, providing a luxurious texture without any dairy. It's a delightful treat that's surprisingly easy to make at home with an ice cream maker.
An original recipe by Forkin
- Total time
- 4 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 478 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 120 gcashew, raw, unsalted
- 400 mlfull-fat coconut milk, canned, chilled overnight
- 120 mlmaple syrup
- 1 tbspvanilla extract
- 1 pinchsalt
Equipment
high-speed blender · freezer-safe container · ice cream maker
The method
Step by step
- 1
Place the cashews in a small bowl and cover them with boiling water. Let them soak for at least 15 minutes, or up to 30 minutes, to soften.
About 15 min
Cook’s note: Soaking helps the cashews blend into a super smooth, creamy base.
- 2
Drain the softened cashews and transfer them to a high-speed blender.
About 1 min
- 3
Open the chilled can of full-fat coconut milk. Scoop out only the thick cream from the top, leaving any clear liquid behind, and add it to the blender.
About 2 min
Cook’s note: Chilling the coconut milk helps separate the cream from the liquid, which is essential for a rich ice cream texture.
- 4
Add the maple syrup, vanilla extract, and salt to the blender with the cashews and coconut cream.
About 1 min
- 5
Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the blender as needed.
About 3 min
Cook’s note: Ensure there are no cashew pieces left for the best texture.
- 6
Taste the mixture and adjust sweetness or vanilla if desired.
About 1 min
- 7
Pour the mixture into the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
About 25 min
Cook’s note: Make sure your ice cream maker bowl is thoroughly frozen (usually 24 hours in advance).
- 8
Transfer the soft ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.
About 2 min
- 9
Freeze for at least 4 hours, or until firm, before serving.
About 4 hr
Cook’s note: For best scooping, let it sit at room temperature for 5-10 minutes before serving.
Per serving
Nutrition
- Calories
- 478.2kcal
- Protein
- 7.6g
- Carbs
- 39.4g
- Fat
- 34.2g
- Fibre
- 0.9g
- Sugar
- 28.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the ice cream in an airtight container in the freezer.
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