This creamy homemade vanilla ice cream is a delicious dairy-free treat made with raw cashews, plant-based milk, coconut sugar, and vanilla. The cashews create a rich, smooth texture without the need for dairy.
Ingredients
- 1½ cups raw cashews
- 1½ cups plant-based milk, such as oat or soy milk
- ¾ cup brown coconut sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Soften the Cashews
For the creamiest texture, soften the cashews before blending. If you have a high-powered blender, you may be able to skip this step.
- Place the cashews in a small saucepan and cover completely with water.
- Bring to a boil and cook for about 10 minutes, or until the cashews are very tender.
- Drain and rinse the cashews thoroughly before using.
Make the Ice Cream
- Add the softened cashews, plant-based milk, coconut sugar, and vanilla to a high-powered blender.
- Blend until the mixture is completely smooth and creamy.
- Pour the mixture into your ice cream maker.
- Churn for approximately 25 minutes, or according to your ice cream maker’s instructions, until the ice cream reaches a soft-serve consistency.
- Enjoy immediately as soft-serve, or transfer to a freezer-safe container.
- For firmer ice cream, freeze for 2 hours or overnight before scooping.
No Ice Cream Maker? No Problem!
You can still make this delicious frozen treat without an ice cream maker.
- Prepare the ice cream base as directed above.
- Pour the mixture into an ice cube tray and freeze overnight.
- Transfer the frozen cubes to a high-powered blender or food processor.
- Pulse until the mixture becomes smooth and reaches an ice-cream-like consistency.
- Add a small splash of plant-based milk if needed to help it blend.
Storage
Store leftover ice cream in a freezer-safe, airtight container for up to 2 weeks.