Coconut Milk, Cashew, + Date Ice Cream
Made with coconut cream, soaked cashews, and Medjool dates, this dairy-free treat blends into a silky base with rich vanilla and a touch of maple. No fuss, no fillers—just real ingredients and pure indulgence. Churn it for a soft-serve moment or freeze it for that perfect scoopable texture. Either way… it’s a keeper.
Coconut Milk, Cashew, + Date Ice Cream
Makes about 2 pints
Ingredients:
2 cup raw cashews
2 cups cold water, for soaking cashews
10 Medjool dates, pits removed
3 tablespoons maple syrup
1 tablespoon pure vanilla extract|
1 can coconut cream
Directions:
1. Soak cashews over night in the refrigerator, or for at least 12 hours to fully hydrate.
2. In a high powered blender, blend the cashews and soaking water with the dates, coconut cream, maple syrup and vanilla extract until a very smooth texture is formed.
3. Place the mixture in your ice cream maker, and churn until the ice cream forms, about 15-20 minutes.
4. Enjoy immediately as more of a soft-serve textured or refreeze for a firmer texture for about 30 minutes to 1 hour.