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vegan vanilla ice cream - coconut milk, cashews, vanilla bean
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5 from 4 votes

Vanilla Ice Cream

This vegan vanilla ice cream is intensely creamy, rich, decadent, and so satisfying. With a deep vanilla bean aroma flavor, this ice cream has just a hint of coconut you’d only pick out if you knew you were looking for it. 
Prep Time45 mins
Total Time45 mins
Servings: 4 cups


  • 1 cup raw cashews, soaked*
  • ¼ cup water
  • 1 (13.5 oz) can full-fat coconut milk
  • ½ cup maple syrup
  • 3 Tbsp. coconut oil, melted
  • 1 vanilla bean
  • 1 Tbsp. vanilla extract
  • 1 tsp. vanilla bean paste
  • pinch sea salt


  • Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
  • Add all the ice cream ingredients into a high-speed blender and blend on high until completely smooth,
  • Pour the vanilla ice cream into an ice cream machine and let it churn according to the manufacturer's instructions (the churning should take about 22 minutes). 
  • Spoon the churned ice cream into the loaf pan (or a freezer-safe container). The ice cream can be served at this time as soft serve. For firmer ice cream, place plastic wrap, parchment or wax paper directly on top of the ice cream, cover and freeze for a few hours. (The time will depend on how firm you like your ice cream and how deep/shallow your ice cream container is - anywhere from 2-6 hours). 
  • The ice cream is ready when it's the desired consistency. For softer ice cream, remove it from the freezer 10 minutes before serving. 
  • Store leftover ice cream in an airtight container in the freezer for 1-2 weeks.


*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the ice cream will no longer be raw).
**Prep time does not include soaking the cashews (8 hours).