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Vanilla Cashew Vegan Ice Cream


  • 1 vanilla bean, split lengthwise

  • 1 cup raw cashews

  • ½ cup plus 2 tablespoons organic or granulated sugar

  • ½ teaspoon kosher salt

  • 1 cup refined coconut oil, melted, cooled slightly

Special Equipment

  • An ice cream maker


  • Place vanilla bean and cashews in a large bowl and add 2 cups boiling water. Cover and let sit at room temperature for at least 12 hours (hydrating the cashews thoroughly is key for silky, smooth ice cream).

  • Transfer cashews and their soaking liquid to a blender. Scrape in seeds from vanilla bean; discard pod. Add sugar and salt. Purée until smooth, about 30 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy.

  • Immediately process cashew mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

  • Transfer to an airtight container and press plastic wrap directly onto the surface. Freeze until firm, at least 4 hours.

  • Do Ahead: Cashews can be soaked 3 days ahead; cover and chill. Ice cream can be made 1 month ahead; keep frozen.

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