Vegan Cashew Ice Cream

  • Author: Kristina LaRue
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 6 servings 1x


Every birthday party needs ice cream to go with the cake, so I’m bringing this Vegan Cashew Ice Cream. It’s dairy free, and made with 3 simple ingredients. Cashews. Almond Milk. 100% Pure Maple Syrup.



  • 2 cups roasted unsalted cashews, soaked overnight
  • 2 cups unsweetened vanilla almond milk
  • 1/2 cup 100% pure maple syrup


  1. Cover cashews with water and soak overnight.
  2. Drain water from cashews and place in high powered blender.
  3. Process cashews with 1 cup almond milk on low to medium speed for a few minutes; gradually increasing to high speed until a frothy smooth mixture forms.
  4. Add remaining milk and syrup and process until combined.
  5. Pour mixer into ice cream maker and churn until soft serve ice cream forms.
  6. Pour ice cream in container and continue to freeze until firm about 1-2 hours.
  7. Before serving, allow ice cream to soften for 5-10 minutes on the counter.

  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


  • Serving Size: 1/6 recipe
  • Calories: 297
  • Sugar: 19g
  • Sodium: 62mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0g