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Creamy Dairy-Free Cashew-Coconut Ice Cream
Rich, velvety, and completely dairy-free, this frozen treat relies on soaked cashews and full-fat coconut milk for its luxurious texture. You'll blend the nuts until perfectly smooth, creating a base that rivals any heavy cream mixture. Agave syrup and vanilla extract bring a deep, satisfying sweetness to every scoop. It's fantastic served in a bowl on its own, but sandwiching a generous scoop between two chocolate chip cookies takes it to an entirely new level.
Ingredients
- ½ cup (80 g) raw cashews
- 1 (13.5-ounce / 400 ml) can full-fat coconut milk
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) agave syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
- 16 to 20 Superfood Warrior Chocolate Chip Cookies ( here ) or store-bought
Instructions
- 1Submerge the raw cashews in a bowl of cool water and let them soak overnight. This softens the nuts so they blend into a completely smooth, creamy base.
- 2Drain the soaked cashews and rinse them thoroughly. Place the cashews in a blender along with the coconut milk, granulated sugar, agave syrup, vanilla extract, and fine sea salt.
- 3Blend the ingredients on high speed for about 4 minutes until the mixture is completely smooth. Pour the liquid into a container, cover it tightly, and chill in the refrigerator for at least 4 hours or overnight.
- 4Pour the chilled base into an ice cream maker and churn according to the manufacturer instructions. Let the machine run for 20 to 25 minutes until the mixture thickens.
- 5Transfer the churned ice cream into a freezer-safe container, such as a loaf pan, and smooth the top into an even layer.
- 6Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming, then cover the container tightly with a lid.
- 7Freeze the ice cream for at least 6 hours until it becomes firm and scoopable.
Notes
- Serving: Enjoy this ice cream on its own, or scoop it between two chocolate chip cookies for a homemade ice cream sandwich.
- Storage: Keep the ice cream tightly covered in the freezer for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before scooping if it's too firm.
- Make ahead: You can chill the blended liquid base in the refrigerator for up to 2 days before churning.