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Cashew Ice Cream

5 from 26 votes

This dairy free and vegan cashew ice cream recipe is ultra creamy and delicious!

Chocolate Cashew Ice Cream

The best cashew ice cream recipe

If you’ve been disappointed by dairy free ice cream in the past, prepare to be amazed by the incredibly rich and creamy texture of this homemade cashew ice cream.

Unlike many other store brands or vegan ice cream recipes, this one isn’t the slightest bit hard or icy, and it really and truly does taste just like real ice cream!

This very well might be the best vegan ice cream you will ever try.

Also make these Vegan Brownies

Vegan Cashew Ice Cream Recipes

Vegan Cashew Ice Cream Flavors

Salted Caramel Ice Cream: For caramel cashew ice cream, add 1/4 teaspoon of caramel extract to the ingredients before blending.

Cookie Dough Ice Cream: Make just the dough for Vegan Chocolate Chip Cookies. Break off pieces and stir them into the ice cream right before serving.

Peppermint Ice Cream: Add half a teaspoon of pure peppermint extract at the very beginning, or increase to one teaspoon for a stronger mint flavor. For mint chocolate chip ice cream, add a handful of mini chocolate chips at the end.

Vanilla Bean Ice Cream: In addition to the vanilla extract in the recipe, also add half a teaspoon of vanilla bean paste or the seeds from one vanilla bean.

Nutella Ice Cream: Blend in a fourth cup of this vegan Homemade Nutella.

Chocolate Cashew Ice Cream: When stirring all the ingredients together, add a fourth cup of unsweetened cocoa powder and two additional tablespoons of sweetener.

Peanut Butter Ice Cream: Blend in a fourth cup of peanut butter or almond butter. Top with sliced bananas and dark chocolate syrup for a cashew ice cream sundae.

Cinnamon Snickerdoodle Ice Cream: Add half a teaspoon of ground cinnamon before churning. If desired, stir in the dough from these Vegan Sugar Cookies.

Coffee Ice Cream: Stir in 1 1/2 teaspoons of instant coffee granules before blending. For mocha ice cream, add a fourth cup of cocoa powder and two additional tablespoons sweetener of choice.

Other Flavors: Feel free to play around with different add-ins and toppings, such as raisins and oats for oatmeal raisin ice cream, chopped strawberries for strawberry ice cream, or cherries, raspberries, matcha, mango, avocado, shredded coconut, or Oreos to create your own cookies and cream ice cream.

Watch the cashew ice cream recipe video

Step-by-step recipe video, above

Raw Cashews

Ingredients for cashew ice cream

You need just five ingredients to make this easy recipe.

There’s no dairy, no eggs, and no heavy cream. And in contrast to many other cashew ice cream recipes, it can be made with no coconut milk.

So there’s no overbearing coconut aftertaste in the finished product and it can be low in saturated fat. (Full calories and nutrition facts are included below.)

All you need to make the recipe are raw cashews, non dairy milk of choice, sweetener of choice, a pinch of salt, and pure vanilla extract.

Pretty much any milk will work here, including oat milk, soy milk, cashew milk, coconutmilk, sunflower milk, macadamia nut milk, or almond milk.

The recipe works with granulated sugar, unrefined coconut sugar, or liquid sweeteners like pure maple syrup, honey (not vegan), and agave.

For sugar free cashew ice cream, use xylitol or try this Keto Ice Cream.

And yes, you can substitute other nuts for some or all of the cashews. I especially love the recipe with raw soaked macadamia nuts or pistachios.

If you try roasted cashews or salted cashews instead of raw ones, be sure to report back with results, because we have not tried these substitutions yet.

Leftover cashews? Make Vegan Mac and Cheese

Dairy Free Coffee Cashew Ice Cream

How to make dairy free cashew ice cream

Gather all of your ice cream ingredients.

In a medium mixing bowl, cover the nuts with water. Let them soak for about five to eight hours. Then drain and pat fully dry with cloth or paper towels.

Add all ingredients to a high speed blender, like a Vitamix or Blendtec. Process on high until completely smooth.

Blender Ice Cream Method

Pour the blended mixture into ice cube trays, and freeze until solid.

Once frozen, pop the ice cubes back into the blender. Blend on high, using the machine’s tamper to press down until it achieves a soft serve ice cream texture.

Scoop out into bowls. Either eat immediately, or freeze each bowl for up to an hour for a firmer texture similar to that of premium ice cream.

Ice Cream Machine Method

Prepare your ice cream maker according to manufacturer’s instructions for your particular model and brand.

After blending the cashews with the other ingredients, pour the blended mix into your chilled ice cream machine, and churn until it reaches a thick and smooth texture.

Scoop into individual bowls, and enjoy as cashew soft serve or freeze for up to an hour for firmer ice cream.

Vegan Girl Ice Cream

Plant based ice cream tips and tricks

For the most authentic ice cream presentation, I recommend using an ice cream scoop instead of a spoon to scoop the ice cream out of the blender and into bowls.

If you are using the ice cream machine option, keep in mind that many ice cream machines, including Cuisinart, require freezing the bowl for at least 48 hours prior to churning. If you have space in your freezer, you can store a bowl in there at all times, allowing you to make instant ice cream whenever you wish.

If you prefer to make the no churn ice cream with a carton of cashewmilk instead of raw cashews, use the following recipe for homemade Almond Milk Ice Cream, substituting cashewmilk for all of the almondmilk.

Due to the lack of preservatives and stabilizers in this healthy cream, it tastes best the day you make it. However, you can freeze leftovers for up to a month.

It is best to portion out the ice cream into individual bowls before freezing. Then remove a bowl from the freezer for fifteen to twenty minutes before eating. It will thaw back into a smooth ice cream.

Vanilla Caramel Cashew Ice Cream

Cashew milk ice cream brands

Nowadays, you can find vegan ice cream in almost any grocery store.

This includes options from fully vegan companies like Nada Moo and Oatly, as well as from large traditional brands like Ben & Jerry’s, Breyer’s, Halo Top, and Haagen Dazs.

However, most of the dairy free options on the market are made with coconut milk, almond milk, or oat milk. And many of their ingredient lists include corn syrup, artificial flavors, and preservatives.

Buying plant based ice cream can also be expensive, with some pints selling for over twelve dollars each!

For these reasons, I recommend making your own cashew ice cream at home. The best part is that you get to control the ingredients to add and what flavors to make.

If you do want to buy cashew ice cream, both Van Leeuwen and So Delicious Dairy Free offer pints for sale in stores like Whole Foods, Wegmans, and Target.

I am extremely picky about vegan ice cream and dislike many of the options out there. But the So Delicious dark chocolate truffle cashewmilk ice cream is rich, creamy, and absolutely worth the occasional splurge, especially when it goes on sale!

Vegan avocado ice cream recipe in a bowl

Other Vegan Frozen Desserts

Avocado Ice Cream

Lemon Sorbet

Dole Whip Recipe

Homemade Frozen Yogurt

Oat Milk Ice Cream

Banana Ice Cream

Plant Based Ice Cream Chocolate Vanilla Mocha

The recipe was adapted from Pistachio Ice Cream in my Hello Breakfast Cookbook.

Pin it now to save for laterPin Recipe

Cashew Ice Cream

This homemade dairy free and vegan cashew ice cream recipe is super creamy and delicious.
Yield 2 – 4 servings
5 from 26 votes


  • 1 cup raw cashews or macadamia nuts
  • 1 1/3 cup milk of choice
  • 5 tbsp sweetener of choice
  • 1/8 tsp salt (heaping)
  • 1 1/2 tsp pure vanilla extract


  • Cover the nuts with water, and let soak for around six hours. Drain and pat dry with paper towels. Blend all ingredients until completely smooth in a high speed blender. Pour the mixture into ice cube trays and freeze until solid. Once frozen, blend the frozen cubes on high, using the machine's tamper, until it achieves a soft serve texture. For authentic presentation, I like to scoop the cashew ice cream into bowls with an ice cream scoop. Eat right away, or freeze each bowl for up to an hour for a firmer ice cream consistency.
    You can also make the recipe in an ice cream maker (see ice cream machine how-to instructions above). Or you can freeze the mixture in popsicle molds for delicious cashew ice cream popsicles!
    View Nutrition Facts


Readers also really love this Coconut Milk Ice Cream.

Have you made this recipe?

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More About The Cookbook

Published on August 9, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Shelley @ Two Healthy Kitchens says

    Brilliant! This looks absolutely outstanding, and the use of cashews or macadamias as the base is genius! As with some of your other recipes, I just love that you offer plenty of options for people who own a Vita-Mix or an ice cream maker … or not! (Mmmm … popsicles!)

    • Tiffany says

      Katie, I made your strawberry shortcake pancakes this morning! Wow so delicious! I used the optional coconut oil and it was ridiculously buttery! One thing I have to add is that the strawberry pancake recipe doesn’t say to reduce the milk by 1T if you add the oil (your blueberry pancake recipe does) So the batter was a little soupy but it was delicious regardless.

      Also, in your oatmeal recipe for cherry oatmeal it’s a picture of your cherry crumble bars not the oatmeal on the recipe index page.

      Hope you have a great upcoming weekend! Thanks for all the delicious recipes! 🙂

    • Maggie says

      I’m no food genius like Katie is, but I can say that when I used to put honey in my frozen fruit smoothies, the honey would get gummy and semi-hard when it touched the cold stuff. Often, it would stick to the blades and not incoporate at all. Maybe agave would work? It’s like honey, but the texture isn’t so thick.

    • bee says

      Hi Lily,
      For the Vitamix, you blend the mixture, pour into ice cube trays and freeze. Then blend the ice cream cubes into ice cream.
      For the ice cream maker option, you blend the mixture, cool in the fridge, and then process in the ice cream machine according to the machine manufacturer’s instructions.
      Hope that helps!

  2. Bianca says

    This looks mouth-drooling. Is that an official word? If not, then it should be. I was wondering, if I blend the mixture in my multifunctional food processor (kinda like a magic bullet) for a long enough period of time, can I make this recipe? But I do know that the results probably wouldn’t be as satisfactory… Thanks for the recipe anyway!

    • Emily says

      I blended the mixture in a blender, froze it in ice cube trays, and then blended the cubes in a food processor with some extra milk. it took some doing but it worked! then I froze the ice cream in a plastic container for an hour and it scooped out beautifully. so delicious!! thank you for the recipe Katie 🙂

  3. Kelly Wang says

    My favorite snack right now is the one I’ve just discovered. It’s Vietnamese sesame rice cracker dip in yogurt. Sounds strange, but it’s crazy good. You have the contrast in texture of the crunchy cracker and the silky smooth yogurt. The creaminess of the yogurt, a hint of sweetness, and it ends with the unique ‘fattiness’ of the sesame seeds.

  4. Kat says

    This looks absolutely fabulous. Though I feel a bit weird about making ice-cream out of nuts, kind of the same way as I feel weird about making puddings and chocolate dessert using avocados. I haven’t tried either, but everyone is so into both the avocado desserts and nut ice-creams that I have to give it a go once this elimination diet I am on is over. Unfortunately I do not have an ice cream maker… Any tips on that?

    Also, I totally hear you on vegan ice creams. The soy ones just taste like uhm, soy. Ehh. It is difficult to find ones that are even remotely okay. But have you tried the brand Coconut Bliss? That is awesome. Yes, it does taste coconuty a bit – but honestly it was weird for the first few times I had it (still loved it though), then I could totally not taste the coconut at all. Being in Europe I can’t get that one (finding vegan ice cream is already difficult…) and I miss it SO much!!! But I fell in love with chocolate fondante ice cream here. It is water-based, no milk or any animal product and is super rich, extra dark chocolate. Omg, SO good. To die for!!!

    I was wondering if you are planning on creating a chocolate sorbet recipe? Anything I find is with brown or white sugar, would be nice to get a healthier option for chocolate sorbet.

    Normally, my favorite snack is ice cream or chocolate…and fruits…but since I am doing an elimination diet right now, I have to do without ice cream and chocolate, that leaves me fruit, and my favorite right now are cherries, so good.

    • Chocolate Covered Katie says

      I’ve now put chocolate sorbet on my list of things to try and make :).
      I do like coconut bliss… I love coconut ice cream in general, but sometimes I just want ice cream that does NOT taste like coconut.

    • LynetteY. says

      Have you thought about making your own banana ice cream? If you have a high-speed blender then just freeze about 3 bananas (I break it into chunks before freezing) and add cocoa (or cacao) to taste. 2-3 TBS usually does the trick. A dash of salt is nice too. If you have a regular blender or food processor (or really like mashing/stirring), process the bananas until smooth, add the cocoa then freeze the mixture, being sure to stir occasionally, and take it out of the freezer before it’s solid.

  5. Susan says

    This recipe does sound really good. (I don’t have a vitamin or ice cream maker, or popsicle molds, so I should have fun making this – I wonder if a food processor would work, or perhaps my blender on food processor speed?)

    My very favorite snack at this moment is a Greek yogurt chocolate mousse (1 cup plain nonfat Greek yogurt, 1 tbsp. unsweetened cocoa, ½ tsp stevia, mix together & freeze for about 45 minutes). It’s not vegan, but it is simple and tastes wonderful. I put in about 2.5 tsp. evaporated cane juice in place of the stevia for my husband’s snack.

    • Chocolate Covered Katie says

      It will probably not be strong enough to blend the ice cubes into ice cream. But you could try thawing them extra and then blending to maybe make a nice soft serve. If you try it, definitely let me know how it goes!

    • CactusHeart says

      I get you Susan, about your favorite snack. I added one heaping tablespoon of cacao powder and emptied one envelope of the no sugar added Swiss Miss hot cocoa mix to a single serve cup of nonfat Greek yogurt and it will have a full consistency of a mousse without the freezer. I didn’t have access to a freezer at the time. This trick was a huge help for me during phases 2 & 3 of the HCG diet I was on. I enjoyed a full cup on phase 3. But on the calorie restricted phase 2, I only allowed myself no more than 2 tablespoons at a time, as the HCG diet is extremely unforgiving of deviations. It was my little chocolate “oasis” to get me through the diet “desert”. The whole “never trust a skinny cook” to me is BS. I used to be a pastry chef, having to make dozens of quality checks a day adds up to ridiculous amounts of food, which equals ridiculous weight gain, it taught me to scale the samples way down and “find the banquet in the spoon”, take that moment to block everything out and immerse your senses in that little experience, physically and psychologically, to where less turns into more. Every quality check I mentally placed myself as a customer experiencing it for the first time. Whereas fat cooks make you wonder how much of your inventory they are “quality checking” ha ha.

  6. Sarah the official CCK Drooler says

    My favorite snack (and bfast) right now is this strawberry ice cream thingy with a frozen chocolate base . SO GOOD!!!! It was one one of those kitchen accidents that became a hit!
    Here’s the recipe (you must try!)
    Chocolate base:
    3 tbsp. cocoa powder
    2 tsp. coconut oil
    2 tsp (or more) honey (raw or regular- i prefer raw. Maple syrup works too)
    Put all in a bowl and use the back of a spoon to combine (will take a minute or so if oil not liquefied). Spread mixture out on bottom of bowl and set aside.
    “Ice cream”
    I frozen banana
    3 frozen strawberries
    pinch of salt (I use Himalayan)
    1/4 tsp vanilla
    1tbsp of cashew/almond butter (optional to take away the aftertaste that a frozen banana can sometimes have
    Process in a food processor until it becomes an ice cream-like texture.
    Scoop and spread onto chocolate base. The base will freeze instantly, so you get yummy chocolate chunks!
    I imagine this would be good with a pb ice cream, too!

    • Tina says

      Sarah! I just took a screen shot of your recipe to save it for future reference. I make my ice cream the same way but LOVE the idea of the chocolate crust! Thanks for sharing 🙂 I hope to make it this weekend. Mind if I share it on The Veggie Train facebook page?

  7. eValerie says

    This looks amazing!!!!

    This is probably a stupid question: But why pat the soaked nuts dry before putting them into the blender, when they are just going to be mixed with some milk of choice in the blender anyway? It seems like an unnecessary step — but maybe I am missing something.

    Anyway, I am eager to try this!! Yum!!

      • eValerie says

        Hm. That sort of makes sense. But, still, I’m thinking that water is an ingredient in pretty much all milks, dairy or non-dairy, so soaking water on the cashews just seems to me like more of the same stuff that is in the milk.

        Oh well. Now the scientist in me is curious to try the recipe both ways and compare. 🙂

  8. Lisa says

    I can’t believe how much this looks like the real thing.
    I’ve made cashew ice cream before, but it always comes out with a yellowish hint.
    Perfect treat for the hot Summer days we’ve been getting 🙂
    My favorite Snack right now – is probably this vegan pumpkin fudge I’ve been making. So tasty.

  9. Christine Moore says

    I’ll have to try this version of vegan ice creams. I swear by Hannah Kaminsky’s book, “Vegan a la Mode.” Those vegan ice creams will fool anyone into thinking they are regular, non-vegan batches.

  10. Jenni says

    I’ll have to make this in order to believe it! Haha. Because like you, I’m not the biggest fan of non-dairy ice creams…with the exception of Coconut Bliss! Most of the others just taste…weird. I love that you use cashews, though. It’s the soy ice creams that are the worst! Yuck.

  11. Hannah @ TalesFromTheLastFrontier says

    This looks amazing! I have been looking for new ice cream recipe to try out. This one looks delish. Thanks for sharing 🙂

  12. Alex @ Cookie Dough Katzen says

    My favorite snack is currently dark chocolate chips. I’d say this ice cream too if I had it in my kitchen. 🙂

  13. Suzanee says

    Looks great Katie! My favourite snack is chia seed pudding at the moment! Also I got the new 365 Vegan Smoothies cookbook; I’ve been drinking one (or two) a day! I’m publishing a review and hosting a giveaway of the book next week that I hope you’ll consider entering!

  14. Megan says

    I can imagine different ways to use the ice cream after making it whether it’s making an ice cream cake, in an ice cream float, on top of some pancakes or brownies, drizzled with some chocolate sauce or all by itself. The sooner I make myself a batch the sooner I can enjoy it : )

  15. Doreen Weeks says

    My personal recommendation is to follow recipes as indicated and if the ice cream or sorbet is too firm, take the frozen mixture out of the freezer 5 to 10 minutes (or longer) prior to scooping and serving. If you’re having a dinner party, mid-way through the meal, transfer the ice cream to the refrigerator and it should be fine by the time it’s ready to serve.

  16. Mia says

    Wow!! Made this tonight; even my husband who *loves* dairy icecream gave this a literal thumbs up. He could not believe it was dairy-free. The texture is so creamy and rich. AND! I made it in a food processor–I have seen a few questions about that. HOWEVER…I did make an adjustment, so that it would turn out right. I have tried making soaked cashew cream in a food processor in the past, and it didn’t work…no matter how much I processed it, it just wouldn’t fully blend (the final product had little bits of cashews in it.) So, what I did instead was make cashew *butter* first. I used raw, organic cashews, and did not soak them. I used 1/2C cashew butter (since 1 C of cashews makes roughly 1/2 c cashew butter) and followed Katie’s other ingredient recommendations. For the milk portion I used 1/3 c coconut milk fat, and 1 cup carton coconut milk. (Also added an extra 2 TB of agave, in addition to the xylitol and stevia…we have a quite a few “sweet teeth” around here.) Even though I used coconut products in addition to the cashews, there was no coconut flavor in the icecream. There was definitely a mild cashew flavor…this was like “cashew vanilla” icecream, lol. Still very, very good. Also, since I didn’t have icecube trays, I poured the liquid icecream mixture into a 9″ glass pie pan and froze it. When it was ready I just chopped the icecream bits with a spoon and processed them briefly till smooth. The processed product was exactly like soft-serve in texture. We chose to freeze it for about 20 minutes after that in our bowls–and–*magic!* It was just like regular icecream in texture and creamyness. Since it got the hubby stamp of approval, we will be making this around here more often.

  17. Scott Wolf says

    In answer to your snack question, right now my favorite is a Vitamix ice cream which was inspired by one of your recipes. My kids and I both love it. We choose one extra ingredient to add. So far it’s been nuts, chocolate chips, white chocolate chips, Peppermint Patty candy, coconut, Heath bar sprinkles, chocolate chip cookie, oreo cookie. It’s nice because one cookie or one bite size candy goes a long way.

  18. Julianne says

    The search for the holy grail is over! I’ve tried various vegan ice creams from the different books available and while the taste has generally been good, the texture has tended not to be as creamy as “real” ice cream (despite using an ice cream machine).

    I only had low-fat soya milk, but I had a carton of Alpro soya cream so I used that and topped it up with the soya milk. I added 1/4 tsp xanthan gum as that’s supposed to help with creaminess and airiness, plus I bumped the vanilla up to 2tsp.

    The resulting ice cream was fab, with a super-creamy texture and absolutely no trace of iciness, so I think I’ll stick with the cream (not very healthy!) and I’m going to use this as the base to create other flavours now.

    • Fen says

      With a food processor, the nuts remain a little chunky, so the resulting ice cream would most likely have some grittiness to it.

  19. Kate says

    I’ve been following your blog for over a year now and I love all your recipes! Even though I was never interested in becoming vegan, after stumbling on your blog and trying a lot of your recipes that are vegan I have decided to convert! Yesterday was my first day and so far I’m actually enjoying it and it’s not as hard as I thought it would be (although I am a little nervous to go back to college in the fall because my dining hall has almost zero vegetarian/vegan options).

    Anyways, I just wanted to say that you have deeply inspired me and I look up to you and your blog. Thanks for continuing to most amazing creations!

  20. TheMaverick says

    Dear Chocolate Covered Katie,
    This ice cream looks great! Can’t wait to try it with all this hot weather we’ve been having!
    This may be the wrong area to post, but I have a recipe that I thought you would (or ANYBODY, for that matter) love. “Instant” Chocolate Avacado Pudding. It’s the best. I originally got this recipe from
    2 avacados, pitted and “peeled.”
    6 Tablespoons cocoa powder
    5 Tablespoons agave
    1 teaspoon vanilla
    pinch of salt
    Dump all ingredients into a food processor, turn it on, and watch the magic begin!! Process until PERFECTLY smooth. Satin smooth. Eat right then or store in fridge, try to share!! This makes a great dip for fruits, crackers, ect.

  21. Martina says

    Hi Katie,
    This recipe looks great and its super easy too – I have mine in the freezer in ice cube trays right now, waiting for them to freeze so I can vita-mix them! I used coconut milk (trader joe’s unsweetened) and coconut sugar. The vitamix made the mixture so creamy and smooth, and I took a little taste before putting the “batter” in the cube trays – fantastic!! Once I make the cubes into “soft serve” in the vitamix I am going to stir in some oreo cookie crumbs for cookies and cream – my husband’s favourite. Thanks so much for this recipe! You are the best 🙂
    My favourite snack right now – well I just made this Lemon Blueberry BlissCake (check it out on my vegan food/health blog – and I scarfed the whole thing down. So creamy and delicious!!

    • Martina says

      Also, rather than scooping the ice cream into bowls and freezing them, I am going to do it restaurant style and scoop onto a parchment-lined cookie sheet and freeze that, then put the firm “ice cream balls” in a tupperware in the freezer 😉

    • Martina says

      Also, rather than scoop and freeze in bowls I am going to do it restaurant style, and scoop onto a parchment-lined baking sheet and freeze, then store the scoops in a tupperware or ziplock bag 😉

  22. christine says

    Does anyone know if you can make this in a nutria bullet? Also, can you use Planters cashews made with sea salt and just omit the salt? I dont have raw cashews and would like to use them up. Thanks!

    • Grace says

      I’m not 100% sure… Probs should double check with Katie!

      But I think it would affect the taste since raw cashews are plain in flavor… And Planter’s is most likely roasted right? And probably tossed in some kind of oil… So I think it would affect the taste… Not sure how it would taste! But I think it’d be worth a shot to try! I don’t have Planter’s so I can’t try, but I need to try this once I buy more cashews!
      -Grace 🙂

  23. nancy says

    Hi Katie!! I have been following you for the last year and I think you’re amazing. I’m so looking forward to your book! I have just made 2 batches of ice cream, one with the peppermint patties and another with your almost healthy betterfingers. I cant wait for my family to try them!!!! They love when I tell them its a CCK recipe 🙂 You are the queen of desserts!!!!!

  24. Nikki says

    Thanks so much for this recipe! Both my 3-year-old son and I have such terrible “sweet tooth”s and *crave* ice cream in the summer. I made this tonight (and sprinkled a few mini chocolate chips on his)–we both loved it! I have to say that my (not very expensive) blender wasn’t able to get all the texture out of the cashews–but we liked it just the same. I ended up using half full-fat coconut milk and half almond milk. All I did was put the blended mixture in the fridge for 3 hours and it came out with a great, soft-serve, mousse-like texture. Thanks again for something for both me and my little guy!! 🙂

  25. Caroline says

    Katie, this is a fantastic recipe! It tastes like the real deal and it was easy to make. The mixture was so wonderful that it is going to make a splendid substitute for eggnog when the holidays come along.
    I share your blog with just about anyone who will stand still. I can hardly wait for your book.

  26. BakeMeABallerina says

    Yum, looks so good!!!! Not sure if you have ever tried this, but here is an amazing recipe for banana frozen yogurt: 1/4 cup milk, 2.5 frozen bananas, 1 tsp vanilla. Blend in a food processor and enjoy!!!! Oooh, I bet your chocolate syrup recipe would be great on this! I wonder if someone could make a chunky monkey version….

  27. Josh says


    I follow your blog and enjoy reading your posts at lunch during work, and I love the ideas that you come up with for healthy treats.

    Something that I have noticed and that I felt appropriate to ask is, how do you base your statements that you often make about your desserts being healthy, or for instance in this recipe, about it being “no added sugar”? I agree that these treats are often healthier than their non-vegan counterparts or even other vegan recipes, and I would attribute that to the ingredients that you use and/or the amounts of those ingredients that you use, but I wanted to hear from you regarding those statements. Also, almost everything that I see you post still has sugar or some kind of sweetener in them, so how can it be “no added sugar”? By that statement are you saying no unnecessary additional sugar or lower sugar than traditionally used?

    Thank you in advance for clearing up these questions for me.


    • Unofficial CCK Helper says

      Katie touches on this subject on her Recipe FAQ page located at the top of her website. Also, xylitol is a sugar free and all natural sweetener, so it would be correct to say this recipe can be no sugar added.

      • Josh says

        Xylitol is a sugar alcohol, so it really isn’t sugar free, either.

        Thank you. I did find that FAQ after I posted this. I subscribed to an RSS reader so I mostly viewed recipes through there and don’t visit the website as often.

  28. Amber says

    I’ve never had any dairy-free ice creams that compare with the “real deal” either, so I’d love to try this one! Unfortunately, I JUST realized that I am allergic to tree nuts (been wondering where all my sudden headaches were coming from!) I’m guessing cashews would bother me too….although I haven’t tried them yet. Aren’t they technically a legume? Oh, I hope so, because then they might not trigger me, and they are one of my favorite nuts, and I would love to try this recipe! So happy for you, that you finally get to enjoy your ice cream. 🙂 🙂 🙂

  29. Lauren says

    I have never made cashew ice cream before but this looks awesome. I’m hoping to get a VitaMix soon so I will definitely have to try it.

  30. Anna @ Your Healthy Place says

    Love that you used nuts for this! I agree, there are so many ice creams that are non-dairy that taste icy or like coconut (which I love but I know many people who don’t!). Thanks for fulfilling many a Haagen-Dazs craving!

    • bee says

      I know what you mean, it bugs me when people say that too. For me at least, no sugar means no refined, unrefined, or raw sugar. No honey, maple syrup, coconut sugar, yacon, agave etc., or any sugar alcohols like xylitol or erythritol. None, nada, zip.

  31. Traci says

    Thank you SO much for agreeing with me on the dairy free ice creams on the market. I have someone sending me a coupon weekly to try and review their products and they are just AWFUL! I know my ice cream, and it’s hard to find a good one on the market. I am definetely trying this version. Thank you!

  32. katy says

    thank you so much for this! my 7-month-old son has had miserably severe eczema for months, and we just found out he’s allergic to milk and eggs, among other things. i’ve eliminated them from my diet for the past three weeks, and – finally! – his skin is perfectly clear and baby soft! i’m not sure i could’ve done this for even 3 weeks without some of your great dessert recipes. and ice cream addict that i am, who knows how long I could’ve made it without a good ice cream recipe. can’t wait to try it!

  33. Lauren says

    Between almond milk and canned coconut, with gives the ice cream the best taste? For plain/vanilla ice cream

    Also do you have a fav store bought cashew based ice cream?

    • Chocolate Covered Katie says

      If you’re doing a flavor (like peppermint), or if you want coconut, then either is a good choice. But if you don’t want any coconut taste at all in a vanilla version, I’d use the almond.
      I don’t have a favorite store-bought vegan ice cream… unless you count Lula’s (a now-closed ice cream shop in NYC).

  34. Stefany says

    I need a vitamix!!
    My favorite snack right now is homemade popsicles… I eat 1 or 2 daily. They are a mixture of fruit/juice or yogurt/fruit smoothies that I blend up and freeze… generally under 50 cals each with no added sugars. Our fave right now (my 3-year-old and myself!) is unsweetened applesauce and blueberries blended until bright purple… they are pretty delicious popsicles!

    • bee says

      I’m sorry that you have to miss this one. I get a bit sad too when I see ice cream recipes calling for bananas or other fruit I can’t have. But you win some and you lose some, right? At least there are still some ice cream recipes you can have (I assume) =).

      • Nata says

        If you like mango, try freezing some really ripe mango cubes, then blend in food processor with a splash of coconut milk for a tropical flavour soft serve – really smooth, really creamy and really tasty!

  35. New England Flybaby says

    Oh my gosh! You are a GENIUS!! I’ve been looking for a substitute for Haagen Dazs ice cream…(Of course, I’ve got to get a Vita Mix, first…) 😀 Thanks for this fabulous recipe.

  36. Tiffany says

    OMG!! I just made this and my whole family loved it! My husband said we can never go back to another type of ice cream and requested it be made at least once a month-minimum. All I can say is thank you. This will be served at every birthday, special occasion, or you know, anytime true, indulgent, ice cream is called for. Perfection!

  37. Rena says

    Do you think I can use cashew butter instead of the cashews? If so, how much?
    This looks great! Thanks. And please check out my new blog. I recently used your chickpea blondies to make cookies- they were a hit!

  38. Lauren says

    This recipe is amazing! Thank you so much for all of your thoughtful healthy posts Katie! I’ve been a vegetarian for 19 years, but only started eating vegan a few months ago and the 1 thing I really miss is ice cream, until I tried this recipe 🙂 Ours was a bit soft so I poured it into Zoku pop makers and we had ice cream pops 7 minutes later! Next time I’ll try the chocolate coating- can’t wait! I also want to thank you for keeping my baking hobby alive by offering low-fat recipes- you’re brilliant!

  39. Brenda B says

    Wow is this fantastic!! SO good. Heavenly in fact 🙂 Thank you ever so much for sharing this amazing recipe with all of us! Bless your heart. Have a fantastic day! I’m looking forward to the flavor possibilities that could be made from this!

  40. Cookies n' Creme says

    Almonds work too!! I just tried it! There’s a bit of a different almond flavor, and you have to soak them, chopped (and blanched) longer then 4 hours. But I’m very happy with the results using almonds, however I know that cashews would be the best.

  41. Ice Cream Recipes says

    This is the ultimate Haagen Dazs ice cream —style ice cream—chocolate chips. I don’t mind saying that i liked Haagen Dazs ice cream. Thanks

  42. Susan says

    This is THE best ice cream recipe I’ve ever tried, vegan or not! Even my husband liked it. We love your blog. Every recipe I try has turned out well. Thank you for everything you do.

  43. Sabrina Lu says

    Ohmygosh, it totally worked! I was so excited when I saw the ice cream forming in the ice cream maker *__*

  44. Andres says

    Great! but i have a question, if i store this ice cream, will it freeze like an ice block? I ask because i don´t see any stabilizer or egg yolks in the recipe.
    Please let me know. Thanks 🙂

    • Unofficial CCK Helper says

      Katie mentions this in the post instructions under the ingredient list. It will freeze, but you can re-thaw.

  45. Carmen says

    when you say ‘chemicals’ in “due to the lack of chemicals and stabilizers” you should just stick to ‘preservatives’ or additives or just stabilizers alone instead. every single thing in our universe is made of a chemical in one way or another, so this ice cream is not chemical free 😉 because noTHING is chemical free… common mistake i see everywhere that kinda drives me crazy. thanks for the amazing recipes.

  46. Veggie Mary says

    I made this because I wanted to make your Snickers bars. But when it was done it was so good that I ate so much and don’t have enough left for the Snickers bars! Now I have to make more!

  47. lynne says

    Gluten, egg, dairy, soy and sugar-free AND tastes amazing?!! Thanks to you, while my husband and friends ate their normal birthday cake and ice cream, I was able to enjoy my amazing allergy-free dessert: your chocolate cake for one with vanilla “Haagen Dazs ice cream”. I was not missing a thing! We can’t wait to get your CCK cookbook! BTW, after tasting how good the original vanilla was, I made another batch adding 2 TBSP of instant coffee to the slightly warmed homemade almond milk to make my all-time favourite coffee Haagen Dazs. No kidding, it looked and tasted just like the real thing! Next up is strawberry. Thank you for sharing your creativity!

  48. Tress Rabne says

    Hi, Katie, I just wanted to let you know how much we love this recipe. I was making it for a birthday the first time, so we just put it in an ice cream maker while we ate, and served it right after dinner. Fantastic! I liked the consistency of the mixture (and taste!) that I decided to make it another time and NOT freeze it. We keep it in a small container in our fridge and add it to coffee to make vanilla lattes in the morning. Or, we drizzle it over our individual mocha cakes (your recipe, of course), or over berries. This is such a yummy concoction!

  49. Sara says

    WOW!!! I have been making cashew ice cream in the Vitamix for a while. Today, I went and hit a new high point. When I make chocolate, I usually add strawberries or other frozen fruit. Well, today I baked a yam and froze it in chunks. I used Cashews, Agave, Ice, 1 Yam frozen in chunks, 2 1/2 tablespoons of cocoa powder. WOW!! it is silky smooth from the yam. The mouth feel straight from the blender is like the best soft serve. I couldn’t tell you how it freezes, because I ate the whole thing!!!

  50. Emily says

    I made this ice cream last night. I blended it in a food processor and chilled in the freezer and then used an ice cream maker. I used cashews, almond milk, and sugar but it seems the cashews didn’t blend enough texture was not good. It didn’t taste very good either. My dad tried it and told me it reminded him of toothpaste 🙁 I have seen all of the wonderful comments on here about this ice cream and I really want to make it right but I don’t know what I did wrong.

  51. Frankie says

    This looks amazing, sorry if I’ve missed it but roughly how many servings does this make or how much is the final yield?
    Can’t wait to try it!

  52. Isabel Barganier says

    Just made this using stevia for sweetener and unsweetened almond milk, all I can say is WOW!!! It truly tastes like real ice cream! Great post, getting more and more obsessed with your blog everyday! Thank you so much! 🙂
    -Isabel (Smilebakers blog)

  53. celia says

    Hi Katie,

    After you scoop out the ice cream into the bowls, you mentioned that you can freeze them for about 1 hour to get a better texture, but can you freeze them longer than that. Meaning, can you freeze them overnight and serve the next day?

  54. Sandra R says

    Hi Katie
    Have just discovered your site and wow! Can’t wait to try all your recipes out! Have just tried to make your icecream using my brand new Omniblender V (a Vitamix clone – just as powerful, not as pricey). Are you supposed to put some liquid into the blender prior to adding the ice cubes? Not sure if I just didn’t add enough ice cubes but it didn’t seem to mix well. I only want to make enough for one so didn’t use too many ice cubes – if I make too much I’ll just eat it all! Can’t waste be wasting food now.

  55. Dawn says

    How much ice cream does this recipe make? I am having a birthday party and need to make enough for about 10-15 people. Thanks!

  56. Emily says

    Katie—THANK YOU THANK YOU THANK YOU for this recipe!!! I have struggled with yeast issues for the last 4 years and so ice cream (my absolute favorite treat in the whole world) has been on the no list because of the high sugar content and the dairy sensitivity a lot of people have who struggle with yeast. Whenever I would cheat and have a little (or a lot) of regular ice cream I always had bad symptoms–and the alternatives in the grocery store are not any better in terms of their sugar content. I thought there would never be an answer 🙁 Until I came across your blog and finally made this ice cream last night! I made your chocolate bar recipe and put chunks of it in the ice cream and also added peppermint extract for the healthiest, tastiest chocolate peppermint ice cream of all time! I feel so good/no symptoms and yet so very satisfied too. Thank you so much Katie for giving me hope that I can have my favorite treats yet not get sick. This is my first recipe I have made from your blog but there will surely be more to come. Blessings to you! 🙂

  57. Jessie says

    Hello Katie!!
    I have been using your recipes for almost a year now, and I love them. I just tried to make this ice cream, and it turned out gritty 🙁 This always seems to happen to me when I make cashew recipes ie cashew ice cream, cheesecake, cheese sauce etc. Do you have any suggestions?

  58. Lisa says

    I’ve made this recipe twice now. Love it! The second time, I added chunks of your zucchini brownies. You would not believe how good this brownie ice cream is!

  59. Fen says

    This ice cream is really, really delicious, I’m absolutely in love. But I have a little question; I tried adding 1/4 cup of chocolate chips to my mixture before I blended it the first time, because I wanted chocolate chip ice cream, but the chips just got pulverized and now I basically have chocolate ice cream. I mean, that’s good too, it’s just not quite what I was going for. Any idea where I went wrong?

    • Lenore says

      If you’re using a Vitamix and put it on high speed, the way you should to blend the frozen mixture into ice cream consistency, then the chocolate chips will be completely pulverized (like you said). In my experience, the ice cream is a soft enough consistency after blending the second time that you can just stir the chocolate chips in, then put it back in the freezer for a little bit to firm up before you eat it (unless you want a soft serve consistency).

  60. Amanda says

    I made this last night and it came out great. I used 3 tbsp of sugar ( I did not add the second amount of sugar) and I used the seeds of 1/2 a vanilla bean instead of the extract. I blended everything in the vita-mix, then poured the mixture into a large bowl and put that in the freezer for 30-45 minutes. Then I put the mixture into my ice cream maker and portioned out servings into individual glass containers with covers and stored them in my freezer. Worked out wonderfully.

    • Amanda says

      I also wanted to add that I used 1 and 1/3 cup of a can of Light Coconut Milk. The Light still has a good amount of fat in it so it worked fine.

      • Amanda says

        Hi – just FYI in case anyone is counting calories. I think the nutrition facts are a bit off. The nutrition info says that each serving is 192 calories and the recipe makes 4 servings. But the 1 cup of cashews has 800 calories by itself.

        • Unofficial CCK Helper says

          The nutrition facts look to be correct but you have to use gram measurements. A cup of cashews is not really 800 calories if you go by gram measurements of what really fits in a cup.

          • Amanda says

            Hi -thanks for the reply. I was going by grams. When I google 28 grams of cashews, it says there are only 157 grams. But my container at home (raw cashews, no oil added), it says there are 200 calories in 28 grams. Whatever 🙂 I’m just a numbers freak and count everything out. Thanks!

  61. mussel says

    Is it because youre using macadamia nuts that your ice cream’s white? I made mine with cashews and it came out yellowish. Btw can i use black sesame for this recipe to make black sesame ice cream?

  62. Liz says

    My 13 yr old daughter went from vegetarian to vegan on April 1. Since it’s just the two of us, I don’t cook anything that isn’t vegan in the house…but I REALLY MISS frozen yogurt and mac and cheese (personally, I can’t stand nutrional yeast) badly!! I have bought fro yo once or twice over the last 7 months and feel guilty bringing it into the house, when I know she misses it too…. I didn’t have an ice cream maker, but invested in a vitamix when she went vegan. I make delicious frozen banana based “ice cream” but have limited flavors I can get from it. I’m so excited to find this post!! I will be trying these, along with your deep dish cookie pie, later today. I have a feeling it’s going to be a GOOD day! 🙂

  63. Elena says

    This is soooo good! My family has been making fun of me for making healthy desserts, and when I was making this they all complained that they wanted “real” ice cream…but when it was finished, they loved it! I will definitely be making this again 🙂

  64. patricia says

    Can coconut milk full fat or diluted with water, 1pt. coconut milk to 1 or 1.5 part water,
    be used for the milk ingredient in Ice Cream Recipe. i make a Coconut Tonic drink,
    from the book Eat Fat Lose Fat by Mary Enig and Sally Fallon? I add 6 soaked, chopped
    dates with the above ratio of milk to water and it is a delicious and rich milk, use less water for thick cream texture.

  65. Mae says


    24 years of milkshakes and *poof* lactose intolerant. I can’t believe I can have ice cream again that doesn’t taste weird!

  66. Jules says

    You have got to try Steve’s ice cream if you can get it! It’s a Brooklyn-based small business that makes vegan and non-vegan ice creams! I agree with you that most out there are not very satisfying, so I usually make my own as well, but Steve’s is seriously worth it 🙂 I first had it in NYC cause my sister loves it (and lives there) and they just started carrying it in Whole Foods in TN where I live!

  67. katrina says

    THIS IS AMAZING!! It is sooo smooth and creamy, I can’t believe that it’s dairy free and isn’t even made with an icecream machine!!

  68. Sam says

    This is so so so good! After going vegan, I really tried to enjoy coconut icecream, but the consistency is just not there.

    I admit, I was a little lazy in this recipe – I used Almonds, and I didn’t soak them, just blended longer. But wow!! This is delicious. Thank you so much for sharing. I’ll likely be posting this link on my blog soon, and try some variations as well. Great recipe.

  69. Linda Eldred says

    Hi Katie,
    Having been diagnosed with a wheat, dairy. Soya, rice, cashew nuts, plus many other allergies I CANNOT thank you enough for your blog. I’ve just made this ice cream, using coconut milk and the taste was delicious. I didn’t bend it (using my vitamix) enough but I will next time. I’m going to make the macadamia cream next then the chocolate cake with cauliflower. Food life isn’t going to be boring as I initially thought and that’s down to you, thank you so much for sharing your talents. Linda x

  70. Gerry says

    Want to make hazelnut flavor ice cream. Wondering if I use Hazelnuts instead of cashews would that give the hazelnut flavor or if I have do use cashews for the creaminess and hazelnuts for the flavor.

    Any thoughts?

  71. Aimee says

    Wow, this looks amazing! Do you think almonds would be an okay substitute for the cashews/macadamia nuts? My daughter is allergic to both of those, but strangely she can eat almonds without a problem?

    • Unofficial CCK Helper says

      You can always experiment! If you do experiment, please report back. I would love to hear your results!

  72. jeff says

    Do you happen to have a recipe for cookies and cream ice cream with the vitamix? I guess I could make vanilla ice cream first and then pulse in the oreo cookies?

  73. Jodi says

    Just made this recipe and it was pretty impressive. The thick, creamy texture was fantastic. The only thing I didn’t care for was the strong cashew taste. I’ll try it with macadamias next time.

  74. Sonja says

    What kind of milk do you use to make your Healthy Hagen Daz ice cream? We just got a Vita-Mix so I was so excited that you had a recipe section for it.
    Thanks for a great website.

    • Unofficial CCK Helper says

      You can use canned coconut milk, homemade nut milk, 2% milk (if not vegan), or Silk almondmilk.

  75. KarenW says

    Hi Katie! I made this ice cream today and just ate it for dessert along with my non-vegan parents and we all agreed it was amazing! It was really some of the best ice cream I’ve ever had, vegan or not! I know other commenters have already said this but I was still skeptical because I had never had vegan ice cream that I really liked but it completely exceeded my expectations and was absolutely delicious. Also, I like how it’s not actually a lot of work even though it seems like it will be, its actually only a total of like 10 minutes of hands on time.

  76. rosabel says

    Hi Katie. i am having the hardest time finding an ice cream recipe for my daughter because she has many allergies including dairy,eggs,coconut, tree nuts, wheat .
    i LOVE your recipes but i have not been able to make creamy ice cream for her except banana chocolate ice cream. if you can, can you please give me some suggestions?

  77. Veena says

    Hi Katie, tried this cashew ice cream last night, it was so delicious and simple!!
    I own a vita mix and ice cream maker so a win/easy process. I have lactose intolerance,
    So always looking for alternative and healthy frozen treat recipes.
    I am planning to substitute pistachios next time for the base cream.
    My family couldn’t guess the secret ingredient when I told them it was dairy free.

  78. Leslie says

    Am I reading the nutrition facts correctly in that a 1/2 cup portion has 15 grams of fat? if so, although it is healthy fats, it is still fat and it can add up very quickly on the scale….. Looks delish though, but in very small portions,,,,

  79. Brenda says

    Hi Katie,
    Just wondering how to make peanut butter swirls in the homemade ice cream? I thought of putting the nut butter in the ice cube tray before pouring in the ice cream mixture, but if it has to be mixed again in the vita-mix then it wouldn’t be swirled. Any suggestions? Should I heat the nut butter and try swirling it after it’s in the bowl and ready to eat?
    Also, why do say the ice cream has no added sugar? There is plenty of sweetener in it so I’m not sure what you mean.
    Thanks for a fantastic blog. It’s so nice to be able to have desserts while living with food allergies. Brenda

    • Unofficial CCK Helper says

      If you use the stevia or xylitol version it has no added sugar. These are not sugar. Good luck with the pb swirl experiment!

  80. PottedFern says

    I made this!!!!!! It worked way better than I hoped!!!!!!!!!!!!!! I put in the freezer for an hour after blending it the second time, and the consistency was just PERFECT! 10/10 😀 just like real ice cream! My mind is blown.
    I subbed the sugar for ghirardelli caramel sauce and added more salt for a “salted caramel” flavor, and it was amazing.

  81. fliss says

    Just made this and added caramel to make the snickers recipe. I honestly don’t think it will last long enough to be turned into snickers as I can’t stop eating it as I go! It’s soo much better than I thought it would be! Thanks for all the great recipes and please keep posting them 🙂

  82. Subrina says

    This looks so delicious! I don’t have a vitamix, so I’ll try to make ice cream pops with this recipe. Thanks so much for sharing!

  83. Nancy says

    I am making this recipe right now! super excited. I am actually making the snicker ice cream bar. I dont think I will get an answer though anybody can answer not just katie. But can corn oil be used as vegatable oil???? I only have corn oil. I may use coconut oil but it melts so quickly.

  84. Lisa says

    I just got a Zoku ice cream bowl and am going to try this with a shot of espresso instead of vanilla then add some dark chocolate shavings when it is done. Thank you!

  85. Mae says

    This looks awesome! I wish I could try this out but my son is allergic to some nuts. Is there an alternative nut option you have tried? I know there is almond nut ice cream available in stores but would this recipe work with almonds instead so I can make a healthier version?

  86. IC says

    Thank you! I have been experimenting to get a raw ice cream with the right consistency and this finally got me there. Not sure if it’s the xylitol or what but it came out PERFECT! It reminds me of Cashewtopia (awesome raw cashew ice cream). Thanks!!!!

  87. Keysha says

    Could you use raw cashew butter instead of soaking and blending the cashews?? Or is this a completely different consistency? This looks delicious and I can’t wait to try!

  88. Ashley says

    Hello! I was wondering if it was okay if the nuts soaked longer than the suggested time? Like would it be okay if I soaked them overnight, or is that too long?

  89. Skye says

    Holy this is legit..I ate the entire batch in one go #noshame. I used homemade cashew milk and agave for the sweeteners! Soooo good omg.

  90. Davinder pal singh says

    I have tried cashew ice cream your icecreams are fabulous keep me informed about other recipes thanks

  91. Cindy says

    When you say 1/16 tsp stevia, is that the powder or liquid form? Thank you!!
    Making this now and all I have is the liquid form, so I hope 1/16 tsp of that will be the right amount. =-)

  92. Alana says

    My sister is allergic to nuts like cashews, macadamias, hazelnuts, and walnuts. What can I sub for the cashews/macadamias and still have creamy icecream? Also, in your opinion, which vegan milk has the least taste/flavor?

  93. Jill says

    I don’t have Xylitol but I do have Swerve and Truvia which I think are Erythilol?? Does it make a difference what type of sweetner you use? Thanks!

  94. Lauren says

    Made this today. Thanks for the recipe. Decent ice cream substitute, but don’t trick yourself into thinking this will actually taste like the real stuff. Tastes more like a frozen nut pudding. Maybe in the photos she used the macadamia nuts? I used cashews it was a pretty overpowering flavor, and more of a light cream color than as white in the pictures.

    • Jason Sanford says

      What blender did you use? I always use cashews here and it is always incredibly thick and creamy. Also a good tip is to taste a cashew before starting… sometimes raw cashews can have a strange (rancid) aftertaste, which is not what you want. It’s just a bad batch of cashews – it’s happened to me before as well and is always a pain, especially when I want to use them to make homemade larabars.

  95. Kelly says

    Kate, you are life changing. Everyone loves your recipes more than unhealthy ones! Thank you! I have a nut allergy, do you think sunflower butter might work in place of nuts? Or is there anything you know of to try? Thank you for my favorite website and recipes!

  96. Margie says

    I haven’t tried this yet but I love ice cream and have an autoimmune issue that doesn’t allow dairy, at all! I’m SO excited about your healthy ice cream recipes and will be trying them in the next day or so. Thank you for this website and helping to put some joy back in my life. God bless you!!

  97. Karen says

    Mine is not turning out creamy more like an ice milk, I even added avacado. I am using the coconut milk in the carton with the 70 cal more fat type and it taste all right but I want creamy concistency so maybe I will try the cashew type. I don’t see how almond milk would be any different. Any other suggestions?

  98. Ellie says

    I LOVE this recipe! I’ve made it so many times with a bunch of different flavors, every time comes out great.

    Hot tip: If you boil the water first, you only need to soak the cashews for 1-2 hours.

  99. Christine T says

    Hi just curious if there’s a reason not to just soak cashews in hot water for 15 minutes to save time? This is how I typically make cashew milk but have seen others recommend the 6 hour soak as well.

  100. June says

    5 stars
    Snickerdoodle is almost indescribably delicious as I fully expect all of the flavors you suggested will be. Thank you so much! I soaked the cashews overnight in the refrigerator, soaked more cashews to make the milk and blended in my Vitamix.

  101. katie LUND says

    5 stars
    hello 🙂 if freezing in popsicle molds should i still do the ice cube tray freezing / blending stage too? Thanks 🙂

  102. Reason says

    5 stars
    Hello, using the blender method – if I freeze in ice trays, blend and then freeze- will the texture return and not be icy when thawed?

  103. Marlenny Linda says

    5 stars
    Great recipes, Katie! My son has cystic fibrosis and is also allergic to dairy, so I am constantly finding new recipes to try. The dairy-free cashew ice cream was delicious, and he loved it! I added this recipe to my blog post of the most popular vegan ice cream recipes ever so others can know. Happy summer, everyone!

5 from 26 votes (21 ratings without comment)

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