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5.0 from 3 votes

Coconut Milk and Cashew Ice Cream

This Coconut Milk and Cashew Ice Cream recipe is an easy-to-make and healthier ice cream recipe made with coconut milk, soaked cashews, honey, and vanilla extract.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 395 kcal
Course: Dessert
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Line a strainer with several layers of cheesecloth (or nut milk bag, if you have one). Place it over a medium-size bowl.
  2. Drain and rinse the cashews. Place them in your blender*. Add in 1 ½ cans of coconut milk and salt and blend in the highest speed until completely smooth. Pour it into the strainer lined with cheesecloth. Gather the edges of the cheesecloth and squeeze out as much liquid as possible. Discard or compost any of the remaining solids. However, you should be left with a very little amount of solids. Stir in the remaining coconut milk.
  3. Transfer the mixture into a saucepan (with a tight fitting lid) placed over medium-high heat. Whisking frequently, bring it to a boil. Then cover the pot with a lid, turn the heat down to low, and let it simmer for 10 minutes, whisking every few minutes to prevent sticking.
  4. Remove from the heat and stir in the honey and vanilla extract. Pour into a bowl and let it cool on the counter. Once it stops steaming cover it with a lid or stretch film and place in the fridge to cool completely.
  5. Churn chilled coconut mixture in your ice cream machine according to the manufacturer’s directions. It should take no more than 20 minutes for it to freeze.
  6. Transfer to a container and let it sit in the freezer for 15 minutes. Scoop into bowls and serve immediately.
  7. Any leftover ice cream can be stored in an airtight container and frozen. Remove from freezer 30 minutes before serving.

Notes

  • * This recipe assumes that you use a regular blender to blend cashews and coconut milk. You can use a food processor as well. However, just keep in mind that it may take a little longer for the cashews to be completely smooth. If you have a powerful blender (like Vitamix), you can skip the straining part.

Nutrition Information

Serving 4serving Calories 395kcal (20%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 20g (100%) Sodium 16mg (1%) Potassium 381mg (11%) Fiber 1g (4%) Sugar 19g (38%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 395

% Daily Value*

Serving 4serving
Calories 395kcal 20%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 20g 100%
Sodium 16mg 1%
Potassium 381mg 8%
Fiber 1g 4%
Sugar 19g 38%
Vitamin C 1mg 1%
Calcium 26mg 3%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.