Vegan No-Churn Vanilla Cashew Ice Cream with Maple
Creamy, dairy-free ice cream made from soaked cashews blended with almond milk and pure maple syrup, enriched with raisins for subtle sweetness and vanilla for warmth. The cashew base creates luxurious body without cream or eggs, making this ideal for vegan diets and those avoiding dairy. Serve soft or frozen; perfect for summer desserts, plant-based gatherings, or anyone seeking a rich alternative to traditional ice cream. This version prioritizes whole-food ingredients and clean flavors over additives.
Ingredients
- 16 oz cashews, raw
- 3 cup almond milk, chilledcoconut milk or oat milk1:1vegandairy-freeadds dairy
note: coconut adds richness, oat adds creaminess
Full guide → - ⅝ cup maple syrup, pureagave nectar or coconut sugar syrup1:1vegandairy-free
agave is milder, coconut adds subtle flavor
Full guide → - ⅓ cup raisins, goldenomit0:1nut-freeallergen-conscious
removes sweetness, omit or increase maple syrup by 1 tablespoon
Full guide → - 1 tsp vanilla extract, pure
- ¼ tsp salt, Himalayan pink
Instructions
- 1
Soak raw cashews in filtered water overnight in the refrigerator.
- 2
Drain cashews and transfer to a food processor or high-speed blender.
- 3
Add chilled almond milk, maple syrup, raisins, vanilla extract, and salt.
- 4
Blend until completely smooth, approximately 3 minutes.
- 5
Pour mixture into ice cream maker and churn for 20 minutes.
- 6
Serve soft-serve style or transfer to a freezer-safe container and freeze until needed.
Tips
Soak cashews at least 12 hours for creamiest texture; longer soaking removes any bitterness and ensures smooth blending.
Chill all ingredients before blending to maintain cold temperature throughout processing; this helps achieve better texture when churning.
If serving soft-serve immediately after churning, use within 30 minutes; otherwise freeze in shallow container for faster hardening.
Good to Know
Transfer to airtight freezer-safe container; keeps frozen up to 2 weeks. Texture softens slightly over time as ice crystals form.
Prepare through blending step up to 2 hours ahead; refrigerate blended mixture, then churn within 2-4 hours for best results.
Serve soft immediately after churning, or freeze 4-6 hours for scoopable consistency. Soften at room temperature 5-10 minutes before serving if frozen solid.
Common Mistakes
Skip soaking to avoid grainy, bitter texture; cashews must hydrate overnight for smooth consistency.
Blend warm or room-temperature mixture to avoid separation; keep all ingredients chilled before processing.
Churn less than 20 minutes to avoid icy texture; full 20 minutes incorporates air for creamy body.
Substitutions
Dairy-Free Swaps
note: coconut adds richness, oat adds creaminess
Full guide →agave is milder, coconut adds subtle flavor
Full guide →Nut-Free Alternatives
removes sweetness, omit or increase maple syrup by 1 tablespoon
Full guide →FAQ
Can I make this without an ice cream maker?
Yes. After blending, pour into a shallow freezer-safe container and freeze 4-6 hours, stirring with a fork every 45 minutes to break up ice crystals. The texture will be less creamy than churned, but still smooth.
How long does this keep frozen?
Up to 2 weeks in an airtight container. Texture gradually changes as water separates and ice crystals enlarge. Reblend briefly before serving if separated.
What if I don't have Himalayan pink salt?
Use regular sea salt or kosher salt at the same measurement. Pink salt adds mineral notes but is not essential; any fine salt balances sweetness identically.