Vegan Vanilla Ice Cream is the perfect dairy-free dessert! It’s so rich and creamy your guests won’t ever guess that it’s vegan. Made with just 5 ingredients, Vegan Vanilla Ice Cream can be whipped up in a jiffy! All you need to prepare this easy paleo dessert recipe is cashews, water, honey, vanilla, and a pinch of salt.
Because this ice cream has a cashew base and is not made of coconut milk, it truly tastes like a classic vanilla ice cream, rather than some sad approximation of vanilla ice cream with an odd coconut flavor.
I’ve been making this dairy-free ice cream recipe since we lived in New York City, before we moved to Colorado in 2002. In my New York days, when I was teaching yoga and hanging out with vegans, my raw food friends turned me on to the fact that cashews make a fantastic substitute for dairy.
- 1 cup raw cashews
- 2 cups water
- ¼ cup agave nectar or honey
- 1 tablespoon vanilla extract
- 1 pinch celtic sea salt
- In a vitamix, combine all ingredients and blend on high speed until smooth
- Pour mixture into an ice cream maker and process according to instructions
- Serve
This lightly sweetened Vegan Vanilla Ice Cream is amazing for parents like me who want to feed their children wholesome, healthy desserts that are packed with nutrients. If you’re going to feed your children dessert, it might as well be made of unprocessed food that’s paleo and chemical-free. This dairy-free ice cream recipe is super healthy, yet so creamy and delicious.
If you try this recipe, let us know how it goes. Leave a comment and don’t forget to take a picture and tag it #elanaspantry on Instagram. I’d love to see your creations and I’m especially interested in taking a look at what you decide to serve it with!
We like to serve Vegan Vanilla Ice Cream over these easy paleo vegan dessert recipes!
Kath says
If you freeze leftover ice cream does it freeze rock-hard or are you able to scoop it like dairy ice cream? (I see in your recipe for Cookie Dough Ice Cream in your book that you say to let leftovers melt and refrigerate until ready to freeze in an ice cream maker again.)
Elana says
Kath, when I make ice cream and want to serve it a second time I melt it down and remix it in the ice cream maker :-)
Kath says
Thank you! I wondered if that were true for the cashew ice cream, too.
Elana says
Kath, you’re welcome!
Laura says
Thank you so much for this recipe. When I make this I will tune in.
Elana says
Laura, you’re welcome!
Elspeth Mann says
Hello Elana,
My husband and I received your cookbook as a gift 3 years ago and it is our go to cook book! And we are not gluten free. Our favorites are the chocolate chip cookies, the brownies, and the kale salad.
For a long time we were making icecream and our favorite recipe is the one in the Elana’s Pantry cookbook under ‘Cookie Dough Icecream.’ We simply left out the cookie dough and make the vanilla icecream (If I remember correctly the ingredients are coconut milk, hempseed, maple syrup (or honey) vanilla bean, salt,..coconut oil and water). Lately, however, it is not turning out right! I am not sure why. One thing that seems to be a problem is the coconut oil not blending in well. I also am thinking maybe I’m not picking the right type of coconut milk.
Suggestions appreciated. Thank you for your culinary expertise!
Elspeth and Gabriel Mann (and Jedi)
My husband has requested that I make it and I don’t want to get it wrong again!
Elana says
Hi Elspeth! Can you let me know which brand of coconut milk you are using? :-)