Vegan cashew and vanilla ice cream

Vegan cashew and vanilla ice cream: almond milk and dates. Ready in 15 minutes + 5 hours of waiting, with 350 kcal and 9 g protein per serving.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 9 g
• Fat: 22 g
• Carbs: 32 g

Ingredients

• 100g cashews
• 100ml almond milk
• 4 dates
• 1 vanilla pod
• 1 pinch of sea salt

Method

You’ll need: high-speed blender · sieve

1. Soak the cashews overnight, or for at least 2 hours, in plenty of hot water.
2. Drain off the soaking water, rinse the cashews briefly and put them into a powerful blender.
3. Stone the dates, scrape the seeds out of the vanilla pod and add both to the nuts with the almond milk.
4. Blend everything on the highest setting for just under 3 min, until the cream is smooth with no lumps.
5. Pour the mixture into a freezer-proof container, put it in the freezer for 3 hours and stir vigorously every 30 min.

Good to know

Forget shop-bought ice cream full of additives. This version uses cashews as a creamy base and is pleasantly sweetened with real dates alone.

Swaps

Almond milk → oat milk (if you need to avoid almonds – the cashews stay, so it isn't nut-free; oats contain gluten unless labelled gluten-free).

Cooking tips

If you have a really good high-speed blender, it's often enough to soak the cashews in boiling water for just ten minutes.

Storage

Always leave the ice cream to soften at room temperature for about ten minutes before scooping, so it's easy to shape.

Allergens

Contains tree nuts (cashews, almonds). Completely dairy-free and gluten-free.

Dairy-free recipes