Vegan Coconut Cashew Ice Cream Recipe

February 2024

December 2023

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.

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