This vegan cashew ice cream is one of those recipes you’ll want to keep on repeat all summer.
It’s super creamy, naturally sweetened, and packed with real fruit flavor — no dairy, no weird stuff.
The base is soaked cashews and full-fat coconut milk, which blend into a thick, luscious mixture that tastes just like ice cream should.
Whether you go with mango or strawberry, you’re getting tropical, fruity goodness in every bite.
Why I Love This Recipe
This recipe has saved me during hot weather cravings. It’s dairy-free, easy to customize, and no one ever guesses it’s vegan.
- Super creamy texture without an ice cream maker
- Naturally sweet from fruit and maple syrup
- Easy to blend up in one bowl and freeze
- Packed with real ingredients
- Refreshing, satisfying, and feels like a treat
Servings and Time
- Servings: Makes about 6 small servings
- Total Time: 10 minutes prep + 6 hours freeze time
What You’ll Need
- 1 ½ cups raw cashews, soaked overnight or in hot water for 1 hour
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup frozen mango chunks or 1 cup frozen strawberries
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient
Tools You’ll Need
- High-speed blender
- Medium mixing bowl
- Silicone spatula
- Airtight freezer-safe container or loaf pan
- Ice cream scoop
- Spoon for stirring
Pro Tips
- Soak the cashews until really soft — this makes the base super creamy.
- Use ripe, sweet fruit. Frozen mango or strawberries work great, but taste them first!
- A high-speed blender is key — it gives that silky texture.
- If you’re in a hurry, soak cashews in boiling water for 1 hour instead of overnight.
- Let the ice cream thaw for 10 minutes before scooping — it makes a huge difference!
Substitutions and Variations
- Swap mango or strawberries with blueberries, peaches, or even pineapple
- Replace maple syrup with agave or date syrup
- Add a swirl of peanut butter or dairy-free chocolate chips for extra fun
- Use almond milk instead of coconut milk for a lighter version (but less creamy)
Make Ahead Tips
- Blend the mixture up to 24 hours in advance and store it in the fridge
- Freeze in silicone molds for single-serve treats
- Store up to 2 weeks in an airtight container in the freezer
Instructions
Step 1: Soak the Cashews
Soak 1 ½ cups raw cashews in water overnight (or in hot water for 1 hour if you’re short on time). Drain and rinse well before using.
Step 2: Add All Ingredients to Blender
In a high-speed blender, add:
- 1 ½ cups soaked, drained cashews
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup frozen mango chunks or 1 cup frozen strawberries
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Step 3: Blend Until Smooth
Blend on high for 1-2 minutes, stopping to scrape down the sides with a silicone spatula as needed, until the mixture is silky smooth and creamy.
Step 4: Transfer to Freezer Container
Pour the blended mixture into a freezer-safe container or loaf pan. Smooth out the top with a spatula.
Step 5: Freeze
Cover and freeze for at least 6 hours or overnight until firm.
Step 6: Scoop and Serve
Let sit at room temp for 10 minutes before scooping. Use an ice cream scoop to serve into bowls.
Leftovers & Storage
- Store in an airtight container in the freezer
- Keeps well for up to 2 weeks
- Let it sit out for 10–15 minutes before scooping for best texture
Macros (Per Serving – Approx.)
- Calories: 270
- Fat: 20g
- Carbs: 18g
- Protein: 5g
- Fiber: 2g
(based on using mango and maple syrup)
Why This Recipe Works (Quick Science)
Cashews have a high fat content that mimics dairy cream, especially when soaked and blended. Coconut milk adds even more fat, giving a smooth, ice-cream-like texture. The lemon juice helps brighten the fruit flavor, and the maple syrup balances the richness without overpowering.
Common Mistakes
- Not soaking cashews long enough — they’ll stay gritty
- Using low-fat coconut milk — the ice cream won’t be creamy
- Skipping the thawing time before scooping — it’ll be too hard
- Blending too short — won’t get that silky-smooth finish
What to Serve With
- Fresh fruit on top (extra mango or strawberry)
- Vegan chocolate drizzle
- Crushed nuts or granola
- A sprinkle of toasted coconut flakes
- Waffle cone or sugar cone
FAQ
Can I use a regular blender?
Yes, but the texture may be slightly grainy unless the cashews are very soft.
Can I make this without coconut milk?
Yes, but it will be less creamy. Try using oat cream or cashew cream.
Can I make it sweeter?
Sure! Just add more maple syrup or a few soaked dates when blending.
Can I make this in an ice cream maker?
Yes — just pour the blended mix into your machine and churn according to the instructions for even softer texture.
Is it okay to use fresh fruit instead of frozen?
Yes, but chill the mixture longer before freezing to help it firm up well.
Wrap-Up
This vegan cashew ice cream is one of those feel-good treats you’ll want to make again and again. It’s rich, refreshing, and surprisingly simple. Once you try it, I’d love to hear how it turned out! Leave a comment with your favorite fruit combo or any questions — happy blending!