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The Best Vegan Vanilla Ice Cream

This Best Vegan Vanilla Ice Cream is smooth, creamy, and packed with vanilla flavor. It's made with coconut milk and sweetened with organic sugar for a dairy-free spin on traditional ice cream.

Tasty Team
88% would make again


for 8 servings

  • 3 cups cashews (390 g), ½ cup (65 g) if just making enough for the ice cream
  • ¼ cup water (60 mL)
  • 1 ¼ cups organic sugar (250 g)
  • 4 tablespoons cocoa butter
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 cup coconut milk (240 mL)
  • 1 teaspoon vanilla extract
  • 1 vanilla bean

Special Equipment

  • ice cream maker

Nutrition Info

  • Calories 461
  • Fat 36g
  • Carbs 30g
  • Fiber 1g
  • Sugar 21g
  • Protein 7g

Estimated values based on one serving size.


  1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
  2. Place the bowl of an ice cream machine in the freezer overnight.
  3. Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
  4. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
  5. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
  6. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
  7. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
  8. Chill the base in the refrigerator for 1 hour.
  9. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
  10. Transfer the ice cream to a loaf pan and freeze overnight.
  11. Scoop and serve immediately.
  12. Enjoy!
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