Two scoops of pale cashew ice cream in a white ceramic bowl on a wooden table, a scoop resting beside it.

Cashew Ice Cream

Not blended frozen fruit — the other kind. Churned, rich and scoopable straight from the freezer, from four ingredients, two of which you can make in a blender.
Gluten-Free Bread Reading Cashew Ice Cream 3 minutes Next House Butter
By Paul and Ann Malkmus 0 comments
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Two scoops of pale cashew ice cream in a white ceramic bowl on a wooden table, a scoop resting beside it.

We don’t give up ice cream. We make a better one.

There are two kinds of plant-based ice cream. One is frozen fruit blended smooth — banana, mango, berries — and there are several of those on this site already. This is the other kind: churned, rich, and scoopable straight from the freezer. It’s the one you’d serve to company.

Make the milk first, if you like

Store-bought works. Homemade is better and costs a fraction. The ratio is 1 to 4 — one cup of oats or cashews to four cups of water.

  • Oat milk: blend 1 cup rolled oats with 4 cups water until smooth. Strain.
  • Cashew milk: blend 1 cup raw cashews with 4 cups water. Cashews take longer — keep going until it’s completely smooth. Strain.

Ingredients

  • 2 cups raw unsalted cashews
  • 2 cups unsweetened oat milk
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract

Method

  1. Blend the cashews with half the oat milk until completely smooth. This step decides whether the final texture is silky or slightly gritty, so give it longer than feels necessary.
  2. Add the rest of the milk, the maple syrup and the vanilla. Blend again until frothy and smooth.
  3. Pour into an ice cream maker and churn to soft-serve consistency.
  4. Transfer to a freezer container and freeze for an hour.
  5. Let it sit ten minutes before scooping.

Notes

  • No ice cream maker? Pour into a shallow dish, freeze, and stir thoroughly with a fork every thirty minutes for the first two hours. Not quite as smooth, but good.
  • If your blender struggles with cashews, soak them in hot water for thirty minutes and drain.
  • Honest note: this is a rich food. Cashews and maple syrup both. It’s the thing you make so nobody in the house feels shut out on a Saturday evening.

Makes: About 1 quart

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