Ingredients for Raw Vegan Ice Cream
- Raw Cashews
- Coconut Meat
- Water (as needed for blending)
- Agave Nectar
- Coconut Butter
- 1 teaspoon vanilla extract
- Vanilla Bean
- pinch of sea salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raw Vegan Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raw Vegan Ice Cream
- Soak 1 cup raw cashews in hot water for at least 30 minutes, or until softened.
- Drain the cashews.
- In a high-speed blender (like a Vitamix), combine 1 cup full-fat coconut milk, 1/2 cup agave nectar (or maple syrup), 1/4 cup coconut oil, 1 teaspoon vanilla extract, and a pinch of sea salt.
- Blend until completely smooth and creamy.
- Add the drained cashews and blend again until the mixture is light and airy, adding water 1 tablespoon at a time as needed to achieve desired consistency.
- For chocolate ice cream, add 2-4 tablespoons of raw cacao powder to taste.
- For mint chocolate chip, add 1/4 cup chopped fresh peppermint leaves and 2 tablespoons raw cacao nibs.
- For fruit variations, add 1 cup of your favorite frozen fruit (berries, mango, etc.).
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
- If you do not have an ice cream maker, pour the mixture into freezer-safe containers, leaving some space for expansion.
- Freeze for at least 4-6 hours, or until solid. Stir halfway through to prevent large ice crystals.
- Let the ice cream sit at room temperature for a few minutes before scooping and enjoying!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
60g
Carbs
6g
