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Vegan Cashew Ice Cream

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vegan ice cream with cashews almond milk and maple syrup

This Vegan Cashew Ice Cream is dairy free and made with 3 simple ingredients – cashews, almond milk and 100% pure maple syrup for a super easy vegan recipe!

Anyone else out there wishing we could rewind the holidays and start again? How is the most wonderful time of the year already behind us and we are back to full work weeks? I was just starting to get use to spending lots more time with Eric and the rest of the fam. Welp, it’s back to the daily grind.

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But the good news is we are still in party mode over here because it’s Regan Jones‘ 40th Birthday today. A group of about 40 bloggers got together to give her a surprise virtual birthday bash!

Yep, virtual because that’s what bloggers do. It’s fitting because Regan and I met through blogging way back when Love & Zest began, nearly 4 years ago. This girl had me at War Eagle when I found out that she is also an Auburn alum from the Nutrition & Dietetics program! Kindred spirit I tell ‘ya.

vegan ice cream with cashews almond milk and maple syrup

 

And in honor of her birthday, I thought it would be fun to travel down memory lane and reminisce our friendship.

 

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Besides my mom, Regan was my first blog reader. I didn’t realize that blogging was more about community than it was about publishing content and developing a brand and Regan taught me that right away. I shortly teamed up with her Recipe Redux group to post healthy themed recipes each month. After talking through blog comments and chatting on twitter, Regan and I finally met at FNCE in 2011 and became friends IRL.

We had our first dinner together at the Florida Dietetic Association conference the following spring and when Regan launched the blog on HealthyAperture.com, she asked me to write a column for her, Athlete Eats which I contribute to monthly.

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I feel really lucky to have been able to get some good Regan time in 2014 too with the Cabot Fit Team race in Vermont, California Almonds Orchard Tour, Blog Brûlée, and FNCE. It was a fun year!

Regan, Happy Birthday!!

Your friendship is special to me and I am forever grateful that you believed in me when I was a new blogger and dietitian. You lit a spark in me early on and continue to mentor me which means so much. I know I don’t tell you enough… THANK YOU!! I hope 2015 brings more opportunities to travel together.

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So a little more about this Vegan Cashew Ice Cream

  • perfectly sweet

  • refreshing

  • healthy

  • only 3 ingredients

 

vegan ice cream with cashews almond milk and maple syrup

How to make vegan ice cream?

Vegan ice cream can be made with any non-dairy milks. This specific dairy free ice cream is made with unsweetened vanilla almond milk. However, coconut milk or oat milk will work great too!

How to make homemade ice cream?

One of my favorite pieces of kitchen equipment is my Cuisinart Frozen Yogurt/Ice Cream Maker. This nifty gadget makes homemade ice cream in 20 minutes or less! If you frequent homemade ice cream recipes, this is a must-have tool and, in my opinion, the best way to make homemade ice cream!

Is almond milk vegan?

YES! Almond milk is a combination of almonds and water – that’s it! You may notice that some brands contain  gums such as acacia gum, guar gum, or Xanthan gum. These are used as thickening agents since almond milk is typically quite thin in consistency. If you’re aiming for less sugar, choose unsweetened almond milks that contain less sugar. Some great brands that I personally love are MALK, New Barn, Blue Diamond Almond Breeze, and Califia.

vegan ice cream with cashews almond milk and maple syrup

Basically the verdict is that you need to make it ASAP, it’s just one of those recipes that’s indescribable. That and the fact that it’s made with only 3 ingredients – I mean hello, why wouldn’t you try it?

I know you guys are going to absolutely love this one! It might be January, but ice cream is a year round thing in my book. If any of your loved ones have a birthday coming up, check out some recipes I’ve linked below! So many tasty options for all taste buds 🙂

 

More tasty birthday sweets:

 

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Vegan Cashew Ice Cream

★★★★★

5 from 1 reviews
  • Author: Kristina LaRue
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 6 servings 1x
Print Recipe

Description

Every birthday party needs ice cream to go with the cake, so I’m bringing this Vegan Cashew Ice Cream. It’s dairy free, and made with 3 simple ingredients. Cashews. Almond Milk. 100% Pure Maple Syrup.

Scale

Ingredients

  • 2 cups roasted unsalted cashews, soaked overnight
  • 2 cups unsweetened vanilla almond milk
  • 1/2 cup 100% pure maple syrup

Instructions

  1. Cover cashews with water and soak overnight.
  2. Drain water from cashews and place in high powered blender.
  3. Process cashews with 1 cup almond milk on low to medium speed for a few minutes; gradually increasing to high speed until a frothy smooth mixture forms.
  4. Add remaining milk and syrup and process until combined.
  5. Pour mixer into ice cream maker and churn until soft serve ice cream forms.
  6. Pour ice cream in container and continue to freeze until firm about 1-2 hours.
  7. Before serving, allow ice cream to soften for 5-10 minutes on the counter.
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 297
  • Sugar: 19g
  • Sodium: 62mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0g
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vegan ice cream with cashews almond milk and maple syrup


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Comments

  1. Sean Lumly says

    Thank you for posting an ice-cream recipe that doesn’t call for canned coconut milk (as so many vegan ice-cream recipes do — I stay away from canned foods)! Not only is your recipe extremely simple, it sounds incredibly tasty, and seems as though it will be a wonderful foundation to build additional recipes on top of!

    I’m just about dead-set on getting an ice-cream maker, as the cost of vegan ice-cream is extremely expensive, and it would probably pay for itself in a short amount of time! Plus, it would offer far more interesting options!

    Thanks again!

    Reply

  2. Marieta says

    Well, this is just beautiful and simple. And it photographs beautifully!
    May I ask…how do you store your ice cream? I am having a hard time figuring out where (as in , I prefer no plastic) to store my homemade ice creams! Thanks!

    Reply

  9. Regan @ The Healthy Aperture Blog says

    You — just like your photography — grow more beautiful every day. I am SOOO glad my mouse and keyboard somehow landed me on LoveAndZest.com back in the day. I treasure our friendship and truly think it was divine intervention that we connect.

    … and, this recipe. Um, hello… yum!?! While I do tend to sway over to the fork desserts, rather than the spoon… you’re right. No bday is complete without the ice cream. And THIS — my Alcat friend — is perfectly suited for everyone eating at my birthday celebration… if you catch my drift *wink wink*

    Thanks again for making this an epic birthday to remember.

    Reply

  19. Min says

    Such an incredibly sweet post, Kristina. Very heartfelt! Y’all share so many wonderful memories together, and I’m sure they’ll be cherished forever. And this ice cream….I’ve been eating blue bell ice cream (current obsession: lemon bliss with vanilla-filled cream cookies..so good) just about every other day, but perhaps it’s time to switch things up a bit and go easy on the dairy department ;).

    Reply

  20. Leigha @ The Yooper Girl says

    Awww, this is such a lovely idea for Regan! It’s so cool how you guys are blog friends turned real life friends. Isn’t it just amazing all of the people you meet through blogging? Hopefully I will be able to go to some blog conferences someday!

    This looks AWESOME. Pinned! 🙂 <3

    Reply

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