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Homemade Cashew Coconut Milk Vegan Ice Cream (Paleo, Dairy-Free): creamy coconut milk-based ice cream packed with cashews & coconut! Make the best keto ice cream in minutes—no soaking cashews, no churn, easy! #Paleo #Keto #Cashews #CoconutMilk #IceCream #Vegan | Recipe at BeamingBaker.com

Homemade Cashew Coconut Milk Vegan Ice Cream (Paleo, Dairy-Free, Keto) – 5 Ingredient


Description

Homemade Cashew Coconut Milk Vegan Ice Cream (Paleo, Dairy-Free): creamy coconut milk-based ice cream packed with cashews & coconut! Make the best keto ice cream in minutes—no soaking cashews, no churn, easy! Non-Dairy, Vegan, Gluten-Free, Keto, Low Carb, Refined Sugar-Free.


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Ingredients

Cashew Coconut Milk Ice Cream

      Keto Sweeteners – use ONE of the following, instead of maple syrup:

Optional Add-ins

  • 2 tablespoons unsweetened coconut flakes or shreds
  • 2 tablespoons roasted cashews, chopped

Instructions

  1. Add all ingredients except Add-ins to a food processor or blender: coconut milk, cashew butter, vanilla and sweetener.
  2. Blend until smooth. Periodically scrape down the sides of the blender/processor.
  3. If using, add coconut only. Pulse a few times, until incorporated.
  4. Pour into a freezer-friendly container with a lid, such as this Insulated Ice Cream Tub or these super cute Mini, Portion Control Ice Cream Containers.
  5. Cover and place into the freezer. Freeze for 1 hour. Then, if using, fold in chopped cashews—the ice cream mixture will be thickened & creamy—this will prevent the cashews from sinking to the bottom.
  6. Freeze for an additional 2-5 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.

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Notes

  • *This recipe is lightly sweet. If you like sweeter ice cream, add 1-2 more tablespoons, or increase your keto sweetener. Taste the ice cream mixture before freezing to adjust to taste.
  • Storing instructions: store for 1-2 weeks in the freezer. Before enjoying: allow to thaw for 30-60 minutes at room temperature, or until soft enough to scoop.
  • To Quick Thaw: making sure your ice cream is in a microwave-safe container, heat in 15-second increments until softened & scoopable.
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, and made with liquid monkfruit extract. 🙂

Keto Sweeteners (Low-Carb, Sugar-Free, Low Glycemic)

  • Liquid Monkfruit Extract: Zero glycemic, tastes like honey, with no bitter aftertaste (which you can get with stevia). One of my favorites! Keto, Vegan, Low Glycemic, Low Carb, Paleo, Gluten-Free.
  • Sugar Free Monkfruit Maple Flavored Syrup: Closest in taste to the pure maple syrup listed in this recipe. Only 1 net carb and 0 grams of sugar per 2 tablespoons. Keto, Vegan, Low Glycemic, Low Carb, Paleo, Gluten-Free.
  • Liquid Stevia: Zero glycemic, zero calories. Just be careful with using more than the amount in the recipe because stevia can leave quite the aftertaste, which can be unpleasant.

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Nutrition

  • Serving Size: 1/4 cup
  • Calories: 132
  • Sugar: 1g
  • Sodium: 8mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 4g, Net Carbs: 3g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: keto ice cream, cashew ice cream, paleo ice cream, vegan ice cream