The Best 5-Ingredient Vegan Ice Cream (Easy & No-Churn)
An incredibly easy, no-churn vegan ice cream recipe made with just 5 simple ingredients. Full-fat coconut milk and cashews create a silky smooth, ultra-creamy texture that rivals any dairy-based ice cream. Perfect for a healthy, plant-based dessert.
Equipment
- High-Speed Blender Essential for a smooth, non-gritty texture.
- Loaf Pan (9x5 inch) Or any freezer-safe, airtight container.
Ingredients
- 2 cans (13.5 oz each) Full-Fat Coconut Milk chilled overnight
- 1 cup Raw Cashews soaked in boiling water for 1 hour
- 1/2 cup Maple Syrup
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
Instructions
- Soak the raw cashews in boiling water for at least 1 hour, then drain and rinse.
- Add the solid cream from the chilled coconut milk cans to a high-speed blender.
- Add the drained cashews, maple syrup, vanilla extract, and salt to the blender.
- Blend on high speed for 1-2 minutes until the mixture is completely silky smooth.
- Pour the mixture into a loaf pan or other freezer-safe container.
- Press parchment paper directly onto the surface, cover tightly, and freeze for at least 6 hours until firm.
- Let soften for 5-10 minutes at room temperature before scooping.
Video
Notes
Do not use light or carton coconut milk instead of full-fat. The fat is important for the creamy texture of this vegan ice cream. A high-speed blender will give you the best results, ensuring the cashews are completely pulverized for a smooth finish.