Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
If you’re looking for a creamy, dairy-free ice cream that’s rich, indulgent, and incredibly easy to make, this Cashew Ice Cream Recipe is for you.
Made with just a handful of wholesome ingredients, this ice cream has a smooth, velvety texture that rivals traditional dairy-based versions.
Cashews are the secret to its luxurious consistency. When blended, they create a naturally creamy base without the need for heavy cream or eggs.
Plus, with simple ingredients like coconut milk, natural sweeteners, and vanilla, this ice cream is not only delicious but also vegan and free from artificial additives.
Whether you’re lactose intolerant, following a plant-based diet, or just love experimenting with homemade ice cream, this cashew ice cream will quickly become a favorite.
Get ready to scoop up a bowl of pure, dairy-free delight!
Why You’ll Love This Cashew Ice Cream
1. Ultra Creamy Without Dairy
Cashews have a natural richness that blends into a smooth and luscious ice cream base, making it just as satisfying as traditional ice cream—without any dairy.
2. Simple, Natural Ingredients
This recipe skips preservatives and artificial thickeners. Instead, it relies on whole ingredients like raw cashews, coconut milk, and natural sweeteners for a healthier treat.
3. Perfectly Customizable
Love chocolate? Add cocoa powder. Prefer fruit flavors? Blend in berries or mango. This cashew ice cream serves as a versatile base for countless delicious variations.
4. No Ice Cream Maker? No Problem!
While churning creates an airier texture, you can still make this recipe without an ice cream machine using a simple freeze-and-stir method.
5. Vegan, Dairy-Free, and Gluten-Free
This recipe is completely plant-based and free from common allergens, making it a great dessert for anyone with dietary restrictions.
Indulgent yet wholesome, this cashew ice cream is proof that you don’t need dairy to enjoy a rich and satisfying frozen dessert. Ready to make it? Let’s get started!
Ingredients Needed
To make this cashew ice cream, you’ll need just a few simple ingredients that come together to create a rich, creamy, and naturally sweet dessert.
Main Ingredients:
- 1 cup raw cashews (soaked for a smooth texture)
- 1 can (13.5 oz) full-fat coconut milk (adds richness and creaminess)
- ¼ to ½ cup maple syrup or agave nectar (adjust sweetness to taste)
- 1 tablespoon vanilla extract (for a warm, sweet flavor)
- Pinch of sea salt (enhances the overall taste)
Optional Add-Ins & Variations:
- 2 tablespoons cocoa powder – for a chocolate twist
- ½ cup fresh or frozen fruit puree – for fruity flavors like mango or strawberry
- ¼ cup chopped nuts, chocolate chips, or caramel swirls – for extra texture and flavor
Now that you have everything ready, let’s walk through the simple process of making this creamy cashew ice cream.
Step-by-Step Instructions
Step 1: Soak the Cashews
Soaking the cashews is key to achieving a silky-smooth ice cream base. There are two ways to do this:
- Overnight Soak: Place the cashews in a bowl, cover them with water, and let them soak for at least 6-8 hours or overnight.
- Quick Soak: If you’re short on time, pour boiling water over the cashews and let them sit for 15-20 minutes.
Once soaked, drain and rinse the cashews before using them.
Step 2: Blend the Ice Cream Base
In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend on high for about 1-2 minutes or until the mixture is completely smooth and creamy.
Pro Tip: If you want a super chilled base, refrigerate the blended mixture for about 1 hour before churning.
Step 3: Churn or No-Churn Method
Option 1: Using an Ice Cream Maker
- Pour the blended mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions (typically 20-25 minutes) until it reaches a soft-serve consistency.
- Transfer the ice cream to a container, cover, and freeze for 2-4 hours to firm up.
Option 2: No-Churn Method (Without an Ice Cream Maker)
- Pour the mixture into a freezer-safe container.
- Freeze for 30 minutes, then stir vigorously with a fork or whisk to break up ice crystals.
- Repeat this stirring process every 30 minutes for the next 3-4 hours, until the ice cream becomes creamy and smooth.
Step 4: Serve and Enjoy!
Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve it as is, or top it with nuts, chocolate drizzle, or fresh fruit for extra indulgence.
Flavor Variations & Add-Ins
One of the best things about this cashew ice cream recipe is how easily you can customize it to create different flavors.
Whether you love chocolate, fruit, or nutty swirls, there are endless possibilities!
1. Chocolate Cashew Ice Cream
For a rich, chocolatey version, add:
- 2 tablespoons cocoa powder or ¼ cup melted dark chocolate to the blender before blending.
- Optional: Stir in chocolate chips or a chocolate fudge swirl after churning.
2. Salted Caramel Cashew Ice Cream
For a sweet and salty twist:
- Swirl in ¼ cup dairy-free caramel sauce after churning.
- Sprinkle a pinch of flaky sea salt before serving.
3. Berry Bliss Cashew Ice Cream
A fruity variation that’s light and refreshing:
- Blend in ½ cup fresh or frozen strawberries, raspberries, or blueberries with the ice cream base.
- Add extra fruit pieces after churning for texture.
4. Peanut Butter or Cashew Butter Swirl
For a nutty and indulgent version:
- Swirl in ¼ cup peanut butter or cashew butter before freezing.
- Top with crushed peanuts or cashews for extra crunch.
5. Matcha Green Tea Cashew Ice Cream
For an earthy, slightly bitter contrast to the sweetness:
- Add 1 teaspoon matcha powder to the blender.
- Pair with white chocolate chips for a unique twist.
With these variations, you can create a new flavor every time while keeping the same creamy, dairy-free base!
Tips for the Best Homemade Cashew Ice Cream
1. Soak Cashews for Maximum Creaminess
Softening the cashews before blending ensures a perfectly smooth and silky texture. If you skip this step, your ice cream may end up grainy.
2. Use Full-Fat Coconut Milk
For the richest, creamiest consistency, always go for full-fat coconut milk. Lite versions will make the ice cream icy rather than smooth.
3. Blend Until Completely Smooth
A high-speed blender is your best friend here. Blend the mixture for at least 1-2 minutes until there are no lumps left.
4. Chill Before Churning
If you have time, refrigerate the blended mixture for at least 1 hour before churning. This helps the ice cream freeze faster and improves the texture.
5. Don’t Skip the Stirring (for No-Churn Method)
If you’re making this without an ice cream maker, remember to stir the ice cream every 30 minutes while freezing. This prevents ice crystals from forming and keeps it smooth.
6. Let It Soften Before Scooping
Homemade ice cream tends to freeze harder than store-bought versions. Let it sit at room temperature for 5-10 minutes before scooping for the best texture.
7. Store Properly to Prevent Ice Crystals
- Keep your ice cream in an airtight container to avoid freezer burn.
- Press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid to prevent ice crystals.
Conclusion
There you have it—a simple and delicious cashew ice cream recipe that’s perfect for any occasion! Whether you’re looking for a creamy, dairy-free treat or just want to experiment with new flavors, this recipe is easy to make and full of potential. From chocolate and caramel to fruity and nutty twists, you can make it your own with minimal effort.
Homemade ice cream brings a fun and rewarding experience to your kitchen, and with this recipe, you’re not only getting a healthier version but also a deeply satisfying dessert.
So, grab your blender, soak those cashews, and get ready for a bowl of creamy, dreamy delight.
Don’t forget to leave a comment below to let us know how your cashew ice cream turned out, or if you’ve tried any creative variations. We’d love to hear your thoughts and see your tasty creations!
Frequently Asked Questions (FAQ)
1. Can I use store-bought cashew milk instead of raw cashews?
Yes, you can! While using raw cashews creates a much creamier texture, you can substitute with store-bought cashew milk if you’re looking for a quicker alternative. Just be aware that the texture might be a little less rich.
2. How long does homemade cashew ice cream last?
Homemade cashew ice cream will typically last for about 2-3 weeks in the freezer when stored in an airtight container. For the best texture, consume it within the first 1-2 weeks.
3. Can I make it sugar-free?
Yes, you can make this recipe sugar-free by substituting the maple syrup with a natural sweetener like stevia or monk fruit sweetener. Just adjust the quantity to taste, as these sweeteners can be much sweeter than maple syrup.
4. Can I make cashew ice cream without an ice cream maker?
Absolutely! You can make a perfectly creamy ice cream without an ice cream maker. Simply follow the no-churn method, where you freeze the mixture and stir it every 30 minutes until it reaches the right texture.
5. What’s the best way to scoop homemade cashew ice cream?
Homemade ice cream can freeze quite firm, so allow it to sit at room temperature for 5-10 minutes before scooping. You can also dip your scooper in warm water to help it glide more easily through the ice cream.
Cashew Ice Cream
Equipment
- High-speed blender (1)
- Ice cream maker (optional, 1)
- Freezer-Safe Container: 1
- Measuring cups and spoons (1 set)
Ingredients
- 1 cup raw cashews soaked
- 1 can 13.5 oz full-fat coconut milk
- ¼ to ½ cup maple syrup or agave nectar adjust to sweetness preference
- 1 tablespoon vanilla extract
- Pinch of sea salt
Optional add-ins:
- 2 tablespoons cocoa powder for chocolate flavor
- ½ cup fresh or frozen fruit puree e.g., strawberries, mango
- ¼ cup chopped nuts chocolate chips, or caramel swirls
Instructions
Soak the Cashews:
- Soak the raw cashews in water for at least 6-8 hours or for a quicker method, soak in boiling water for 15-20 minutes. Drain and rinse them before use.
Blend the Ice Cream Base:
- Add the soaked cashews, coconut milk, maple syrup (or sweetener of choice), vanilla extract, and sea salt into a high-speed blender. Blend until smooth and creamy, scraping down the sides if needed.
Churn or No-Churn Method:
With an Ice Cream Maker:
- Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches soft-serve consistency. Then transfer it to an airtight container and freeze for 2-4 hours to firm up.
Without an Ice Cream Maker:
- Pour the mixture into a freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork every 30 minutes for 3-4 hours until the ice cream becomes smooth and creamy.
Serve:
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve as is, or top with extra fruit, chocolate chips, or nuts.
Notes
- Soaking cashews is crucial for creating a creamy texture. If you skip soaking, the ice cream might be gritty.
- Full-fat coconut milk is recommended for the best creamy consistency. Light coconut milk may result in a less rich ice cream.
- Storage: Keep the ice cream in an airtight container to prevent freezer burn. It will last for about 2-3 weeks in the freezer.
- Texture Tip: For a smoother texture, if you’re making the ice cream without an ice cream maker, stir the mixture every 30 minutes while freezing to break up ice crystals.
