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Coconut Milk and Cashew Ice Cream Recipe

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3.8 from 9 reviews

A creamy and dairy-free Coconut Milk and Cashew Ice Cream recipe that combines soaked cashews and full-fat coconut milk, sweetened with honey and enhanced with vanilla extract. This homemade vegan ice cream is smooth, rich, and perfect for a refreshing dessert.

Ingredients

Ice Cream Base

  • ¾ cup unsalted raw cashews (soaked 2-6 hours in 2 cups water)
  • 2 cans unsweetened full-fat coconut milk (13.5 fluid ounces each, divided)
  • Pinch of salt
  • 4 tablespoons good quality honey or maple syrup
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the Strainer: Line a strainer with several layers of cheesecloth or a nut milk bag and place it over a medium-sized bowl to catch the liquid.
  2. Blend Cashews and Coconut Milk: Drain and rinse the soaked cashews. Add them to a blender along with 1 ½ cans of coconut milk and a pinch of salt. Blend at the highest speed until completely smooth. Pour this mixture into the prepared cheesecloth-lined strainer.
  3. Extract the Liquid: Gather the edges of the cheesecloth and squeeze out as much liquid as possible into the bowl, discarding or composting any remaining solids. Stir the remaining ½ can of coconut milk into the strained liquid to complete the base mixture.
  4. Cook the Mixture: Transfer the mixture to a saucepan with a tight-fitting lid and heat over medium-high heat. Whisk frequently until it comes to a boil. Then cover, reduce heat to low, and simmer for 10 minutes, whisking occasionally to prevent sticking.
  5. Sweeten and Flavor: Remove from heat and stir in the honey (or maple syrup) and vanilla extract until fully incorporated.
  6. Cool the Mixture: Pour the mixture into a bowl and let it cool on the counter until steam dissipates. Cover with a lid or plastic wrap and refrigerate until completely chilled.
  7. Churn the Ice Cream: Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s directions, usually about 20 minutes until frozen.
  8. Freeze Before Serving: Transfer the churned ice cream to a container and freeze for an additional 15 minutes to firm up before serving.
  9. Serve and Store: Scoop into bowls and enjoy immediately. Store any leftovers in an airtight container in the freezer. To serve again, remove from freezer 30 minutes prior to serving for easy scooping.

Notes

  • Soaking the cashews softens them for easier blending and smoother texture.
  • Using full-fat coconut milk contributes to the creaminess of the ice cream.
  • Honey can be substituted with maple syrup for a vegan option.
  • Be sure to frequently whisk during cooking to prevent curdling or sticking.
  • Allow ice cream to soften slightly before scooping for best results.
  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm.

Find it online: https://recipefeastful.com/coconut-milk-and-cashew-ice-cream-recipe/