Vegan Vanilla Ice Cream


February 26, 2010

This raw vegan dairy free vanilla ice cream made out of coconut meat is rich, creamy, and delicious.

Vegan Vanilla Ice Cream

This vegan vanilla ice cream is gluten-free, dairy-free, grain-free, and paleo-friendly.

I crack a bunch of young thai coconuts every week, and freeze the water and meat for smoothies and desserts. One of my favorite ways to use the meat is as a base for ice cream.

I used to crack coconuts with a meat cleaver. But, even after cracking hundreds of coconuts over the past few decades, I was still afraid I was going to chop my hand off, and it was so messy. Since I got a Coco Jack tool, things have gotten so much easier. This is, hands down, the best way to crack open a coconut.

The combo of coconut meat and cashews yields an ice cream with a delightful creaminess. Even the most devout dairy devotee will never know the difference.

Other Vegan Ice Creams

Banana Cashew Ice Cream
Rose Ice Cream
Pineapple Coconut Ice Cream
Black Sesame Ice Cream
Chocolate Hazelnut Ice Cream

Let me know what you think of this vegan vanilla ice cream in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Vegan Vanilla Ice Cream

This raw vegan dairy free vanilla ice cream made out of coconut meat is rich, creamy, and delicious.

Prep Time 40 minutes
Total Time 40 minutes
Servings 4
Author Tess Masters

Ingredients

Instructions

  1. Drain the soaked cashews, rinse thoroughly, and discard the soaking liquid. 
  2. Throw the drained cashews into the blender with the coconut meat, coconut milk, maple syrup, vanilla, and salt, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak maple syrup and vanilla to taste. 
  3. Chill in the fridge for a couple of hours until cold, and then churn in an ice cream maker according to the manufacturer's instructions. 
  4. Transfer to a steel loaf pan or sealed container, and freeze for about 8 hours until firm. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 24

  1. Somehow i don’t feel as naughty having this ice cream. 🙂 It was pretty incredible. I added my own vegan choc chips for fun. Yummy

  2. The ice cream looks and sounds decadent!!! But…. coconut is a no no for me. Any subs for it? Would avocado work? Any suggestions appreciated. Tracy

    1. Hey Tracy,
      You can make lots of delicious vanilla ice creams without using coconut. You can do a mixture of almond milk and cashews, you could use also use banana and cashews or blanched almonds straight in your Vitamix for instant ice cream. It tastes slightly like banana, but really delicious. I hope this helps. Enjoy 🙂

  3. I made this ice cream, and, it was just too much coconut for us, we are going to do another batch with just cashews. Good taste but texture was a problem

    1. When you open a young Thai coconut, there is water and “meat” (soft and hard white solid coconut lining the inside of the coconut shell. That is what is commonly known as “coconut meat”. You can crack coconuts with a Coco-Jack or purchase frozen coconut meat from health food stores. I like Exotic Superfoods organic coconut meat and water. I keep it in my freezer until I need it.

    1. Sorry, I don’t do nutritional analysis on my recipes for the site. You can plug the recipe into the Nutrition Data website tool.
      But, yes, this does contain high amounts of plant-based fat. Coconut contains saturated fats that are beneficial for health.

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