No Churn Vegan Vanilla Ice Cream
Posted on August 22, 2025
No Churn Vegan Vanilla Ice Cream
- 1 can of full-fat coconut milk
- 1 can (5 oz of coconut cream)
- 1 cup of raw unsalted cashews (soaked for 2-3 hours)
- ½ cup of agave or maple syrup
- 2 tsp of vanilla extract
- Seeds from 2 vanilla beans (or 1 tbsp of vanilla bean paste)
- Soak the cashews in room temperature water for 2-3 hours, then drain and rinse.
- Toss all the ingredients into a high-speed blender and blend until super smooth.
- Pour the mix into a loaf pan or an ice cream container, then pop it in the freezer for at least 8 hours or overnight. Before scooping, let it thaw at room temperature for about 15 minutes.
- Swap out the vanilla beans and extract for 1 tablespoon of vanilla bean paste if it’s more convenient.
- Make sure to grab both full-fat coconut milk and coconut cream. They’re different, with coconut cream being the thick layer on top of coconut milk.
- When it comes to cashews, soak them to guarantee your ice cream turns out perfectly textured. Use raw, unsalted cashews for the right consistency – they’re more about texture than flavor.
