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Coconut Vanilla Ice-Cream


A Super Smooth and Creamy Ice-cream without the dairy!

1 can of full-fat coconut cream (400ml)

1 Cup Raw Cashews, soaked for 6 hours

2.5 cups full fat soy milk

½ cups honey, maple syrup, agave syrup or raw sugar

½ tsp salt

1 Tbsp corn starch

2 Tbsp vanilla extract

1 Tbsp coconut oil (optional)


In a small saucepan, add cornstarch and coconut cream, mix well on medium heat until thicken and starting to get a little bubbly.

Transfer to a high-speed blender, add all other ingredients and blend until very smooth.

Transfer to a container and let it sit in the fridge until it is very cold.

Then transfer to an ice-cream maker and churn (as per instructions) for about 15 mins or until it reaches the consistency of soft-serve ice-cream.

Scoop into a freezer container, smooth the top and place a piece of parchment paper over the top of the ice-cream (to prevent ice crystals from forming) and freeze for at least 4 hours.

let it sit on the counter for 10 mins before serving.

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