This cashew ice cream is rich and creamy and made with homemade cashew milk for the creamiest, most perfectly textured ice cream ever!
This cashew ice cream is absolutely divine.
I got some great tips for making vegan ice cream from a book called Artisan Ice Cream and incorporated them into this recipe.
The main takeaway I got from the book was to use cacao butter in vegan ice cream, and this, along with homemade cashew milk, creates a really great ‘chew’ to vegan ice creams.
Well… let’s just say I didn’t know I had been missing the ‘chew’ but yeah, this has some chew!
It is creamy to the max with amazing texture and it has all the cashew flavor you can dream of. And before you say, but…aren’t cashews quite neutral in flavor? Well, yes.
But this cashew ice cream uses cashew butter made from roasted cashews and that really makes that cashew flavor pop.
How To Make Cashew Ice Cream
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Homemade Cashew Milk:
First, you need to make some homemade cashew milk.
Start off by soaking cashews in hot water for one hour. Place the cashews into a bowl, pour over boiling hot water from the kettle and then leave them to soak for one hour.
Then drain the cashews and add them to a blender with fresh water. Blend until super smooth and creamy. The cashews blend into the water perfectly and you don’t even need to strain it like you do with other nut milks.
Ice Cream Mix:
Add your prepared cashew milk to a big bowl along with canned coconut cream. Set aside.
Add white granulated sugar and water to a saucepan and heat, stirring constantly until the sugar has melted.
You’ll know it’s melted when your wooden spoon is no longer making a scratchy sound along the bottom of your saucepan.
When the sugar is melted, add chopped cacao butter, coconut oil, cashew butter, salt and coconut sugar and whisk it in until it’s all melted together.
Pour that out into your bowl with the cashew milk and coconut cream.
Blend with an immersion blender until well mixed.
If you don’t have an immersion blender then you can transfer all of it to your regular blender and blend.
Place the whole mixing bowl into the freezer to chill for 15-20 minutes so that your ice cream mix is nice and cold before churning. If it hardens along the sides then just whisk it up again.
Pour the ice cream mix into your ice cream machine and churn it until it reaches a soft serve consistency.
Then smooth it down into a loaf pan, cover and place into the freezer until set.
It can take several hours to set completely.
Homemade cashew milk – is crucial because the version you’re going to make is really more like a cashew cream than cashew milk. It’s extremely rich and creamy. The cashew milk you buy from the store will never be as thick and creamy as the one you’ll make.
Coconut sugar – really provides a wonderful depth of flavor to this, but you can switch for brown sugar in a pinch.
Cashew butter – should ideally be made from roasted cashews to really get that cashew flavor going. You can also make your own homemade cashew butter.
Soak your cashews. This is a crucial step in getting the right consistency to your homemade cashew milk.
Have all your ingredients measured and weighed. It’s ideal to have everything prepared before you start, because once that sugar is melted, you need to move fast adding in your cacao butter, coconut oil, cashew butter, coconut sugar and salt to the saucepan and melting it all together.
Freeze the bowl of your ice cream maker. Don’t forget to freeze the bowl of your ice cream maker in advance (at least overnight).
Ice cream maker. We have a Cuisinart ice cream maker and I highly recommend it. It churns the ice cream into the perfect soft serve consistency in record time (usually around 25 minutes).
Even though it’s ice cream it’s still best eaten within the 1-2 weeks after making it. Any longer than that and ice crystals may start to develop.
More Vegan Ice Cream Recipes
- Vegan Peppermint Ice Cream
- The Best Vegan Ice Cream
- Vegan Banana Ice Cream
- Vegan Coffee Ice Cream
- Vegan Pistachio Ice Cream
- Vegan Avocado Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Cashew Ice Cream
For the Homemade Cashew Milk:
- 1 cup Raw Cashews (150g) Soaked in hot water for one hour
- 1 cup + 2 Tablespoons Water (270ml)
- At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that it’s ready to go the next day.
- Prepare your homemade cashew milk. Add 1 cup of cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with 1 cup + 2 Tablespoons fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Use all of the milk in your ice cream.*
- Add the homemade cashew milk to a big bowl along with the coconut cream and set aside.
- Then get all your other ingredients ready before proceeding.
- Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.
- Add in the cacao butter, coconut oil, cashew butter, coconut sugar and salt and whisk in until everything is melted together.
- Then pour this out into the bowl with the cashew milk and coconut cream.
- Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.
- Place the bowl into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well.
- Pour it into the ice cream machine and churn according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes.
- When it’s reached soft serve consistency, pour it out into a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.
- When it’s set, scoop into bowls and enjoy.
- Cashew milk. If your batch of cashew milk makes slightly more or slightly less than 2 cups, don’t worry about it. It should be close, and if so, then just use it all in the ice cream. The difference would come about from the amount of water your cashews absorbed while soaking and if it’s a little more or less, you may end up with a little more or less volume. If it was a big difference (like ½ cup short) then you could use a little extra coconut cream to compensate. If it’s a little over, then just use it all and don’t worry about it.
- Coconut cream. You can also use canned, full fat, unsweetened coconut milk.
- Cashew butter. It’s ideal to use a cashew butter made from roasted cashew nuts. You can also make your own cashew nut butter.
- Prep time excludes time spent soaking (for the cashews) and time spent chilling or setting. It is for the hands on time, including the time spent churning.
- Method inspired by the book Artisan Ice Cream.