Dairy-Free Ice Cream Recipe
Blended raw cashews add body and richness that coconut milk alone can't provide, so the base churns up genuinely creamy instead of icy, and a small amount of alcohol keeps the finished pint scoopable straight from the freezer.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 535 min
- Servings
- 8
Ingredients
- 2 13.5 oz cans full-fat canned coconut milk
- 1/2 cup raw cashews, soaked and drained
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp vodka (optional, for scoopability)
- 1/4 tsp guar gum (optional, for texture)
Nutrition per serving
- Calories
- 244
- Protein
- 2g
- Carbs
- 23g
- Fat
- 16g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If the cashews aren't already soft, cover them with hot water and soak for 15-20 minutes, then drain well.
- 2In a blender, combine the soaked cashews with 1 cup of the coconut milk. Blend on high for at least 2 minutes, until completely smooth with no gritty flecks remaining.
- 3In a saucepan, combine the cashew cream, remaining coconut milk, sugar, and salt. Warm over medium heat, stirring often, until the sugar fully dissolves. Do not let it boil.
- 4Remove from heat and whisk in the vanilla extract, vodka (if using), and guar gum (if using), whisking briskly so the guar gum disperses evenly instead of clumping.
- 5Pour the base into a container, cover, and chill in the refrigerator for at least 4 hours or overnight.
- 6Churn the cold base in an ice cream maker according to the manufacturer's instructions, about 20-30 minutes, until it thickens to soft-serve consistency.
- 7Transfer to a freezer-safe container, press a piece of parchment or plastic wrap directly onto the surface, and freeze for at least 4 hours until firm.
Tips & variations
- For a chocolate version, whisk 1/3 cup cocoa powder into the warm base until fully dissolved before chilling.
- Swap the vanilla for 1 1/2 cups pureed roasted strawberries stirred in during the last minute of churning.
- No ice cream maker? Freeze the chilled base in a shallow dish, then break it into chunks and blend in a food processor until smooth before refreezing.
- Skip the vodka for a version safe to serve to kids, though the texture will freeze slightly harder.
Storage & reheating
Store in an airtight, freezer-safe container with plastic wrap or parchment pressed against the surface for up to 3 weeks. Because there's no dairy fat to keep it soft, let it sit at room temperature for 8-10 minutes before scooping.
Tips from the Tulo kitchen
- Shake the canned coconut milk well before opening so the cream and liquid are fully recombined, otherwise the base can turn out thinner than expected.
- A shallow, wide freezer container firms up faster and more evenly than a tall narrow one.
FAQ
Why did my dairy-free ice cream turn out icy instead of creamy?
This usually means not enough fat or stabilizer in the base. Full-fat coconut milk (not light) plus the blended cashews are what keep ice crystals small; skipping either one makes for a noticeably icier scoop.
Do I need an ice cream maker?
No. The base can be frozen in a shallow dish and broken up in a food processor a few times as it firms, though a machine gives a smoother result with less effort.
Can I make this nut-free?
Replace the cashews and 1 cup of coconut milk with 1 cup of full-fat coconut cream for extra body, since coconut cream alone provides similar richness without nuts.
Why does the recipe include vodka?
Alcohol doesn't fully freeze, so a small amount keeps the finished ice cream soft enough to scoop straight from the freezer instead of turning rock hard.