Free Shipping over $50. USE CODE : FRSHIP2023 at Checkout


    Your cart is currently empty.

Vegan Coconut Cashew Ice Cream Recipe


  • 1 1/2 cups unsweetened cashew milk

  • 13.5 fluid ounce canned unsweetened full-fat coconut milk

  • 1/4 cup maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/4 cup unsweetened coconut flakes toasted


  • Add the cashew milk, coconut milk, maple syrup, and vanilla to a blender and blend until smooth. Chill in the fridge until cold, about 2 hours. 

  • Blend the chilled mixture in an ice cream maker according to the manufacturer’s directions. Alternatively, pour the chilled mixture into a large bowl and freeze until nearly frozen, stirring occasionally (don't let it freeze solid, but if it freezes too much, carefully chop it with a large knife), and then process in a food processor or high speed blender until thick and smooth. 

  • Pour into a freezer-safe container, top with the toasted coconut, and freeze completely. 

  • Let it sit at room temperature for 10 minutes so it’s scoop-able before serving. 

  • Store covered in the freezer for up to 1 month.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published

Translation missing: