Author: Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade vegan ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not!
A lot of homemade vegan ice cream recipes are made with full-fat coconut milk or coconut cream, and while I like those, the strong coconut flavor is not always what you want in ice cream. I wanted to make a vegan vanilla ice cream that was neutral enough in flavor, all while being incredibly luscious. So this vanilla ice cream recipe is made with cashews (which make it super rich), plant-based milk of choice (I used oat milk), sugar, and vanilla extract or vanilla bean paste. The texture and richness are similar to Ben & Jerry's or Häagen Dazs, but it is completely dairy free!
To make this homemade vegan ice cream recipe you will need an ice cream maker. I love, this one, which works so well and is easy to use! Just freeze the bowl overnight (I just store mine in the freezer at all times so it is ready to go). Then add the ice cream base, and press the button to churn. 25 minutes later you will have perfectly fluffy ice cream.
If you do not have an ice cream machine, stay tuned, as I will be sharing my no-churn recipe next week! Let me know in the comments what other vegan ice cream recipes you want me to share next!
How to make The Best Vegan Vanilla Ice Cream:
Softening the cashews (optional):
Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
Prepare your ice cream maker following the instructions for your machine.
Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy right away...
Or for firmer ice cream, spread it into a sealable container or loaf pan and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks. Enjoy the best vegan ice cream recipe!
This Vegan Vanilla Ice Cream is...
- Easy to make with just 4 ingredients!
- Extra rich and creamy.
- The tastiest vanilla ice cream you'll ever try!
More delicious vegan ice cream recipes:
Best Vegan Strawberry Ice Cream
The Best Vegan Pistachio Ice Cream
How to Make Ice Cream in a Blender
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Vanilla Ice Cream (Cashew Base)
Servings: (makes about 3 cups or 1 ½ pints)
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Ingredients
- 1 ½ cups raw cashews, (softened if needed, see step 1)
- 1 ½ cups plant-based milk, (such as oat or soy)
- ¾ cup white sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
Softening the cashews (optional):
- Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
- Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).
- Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
- Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan recipes you might enjoy...
Chloe Ra says
does the ice cream taste like cashews? am planning to make it this weekend
Chloe Ra says
forgot too add but does the plant based milks like oat milk give it a oaty flavor i have Elmhurst's sweetened and unsweetened oat milk
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chloe! Unsweetened oat milk should be fine and shouldn’t make it taste noticeably oaty. I’d avoid sweetened oat milk though, since it could make the ice cream a bit too sweet.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chloe! The cashew flavor is very mild in this one, especially once it’s blended with the vanilla and sugar. It tastes creamy and neutral rather than distinctly like cashews 😊
Brit says
No! I use cashew cream to make creamy salad dressings and pasta sauces. It's like cream. Not cashews - it's amazing!
Heather says
I am excited to try this recipe - I don’t have oat milk (or any other) on hand but do have raw cashews. I am also conscious about carbs and prefer nut milks to oat milk. Is there a reason you use oat milk vs cashew milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, the recipe calls for any kind of plant-based milk such as oat or soy, but cashew milk or almond work, or any kind of plant milk will work here. Enjoy!
Heather says
Thank you!
Retha says
OMG this was absolutely amazing. Extremely rich and the exact texture of ice cream. My wife couldn’t tell it wasn’t real ice cream.
I substituted the sugar for condensed vegan milk, because I wanted it to be really creamy, and I added real vanilla beans. I blended it for quite a while in my Ninja blender to ensure it was well blended and smooth.
The only thing that doesn’t work well for the no churn method is using regular ice cube trays. You have to use the silicone ones as they are less work.
Thank you for this wonderful recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Retha! Wow, that sounds incredible 🤩 Thanks so much for sharing your tips!
Jeannie N says
I have made this before with a Cuisinart and it's awesome, but I gave it away when I moved. What would you suggest if I tried it with the Ninja Creami? Everyone wants ice cream for Christmas...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Jeannie! This recipe works perfectly in the Ninja Creami! After blending, pour the mixture into a Creami pint container (don't exceed the max fill line-you may need to divide it between two or three containers). Freeze for 24 hours. Spin using the "Gelato" or "Ice Cream" setting. If crumbly, add a splash of plant-based milk and re-spin until smooth.To add mix-ins: Make a small well in the center, add your toppings, and use the "Mix-In" setting. Enjoy!
Cheryl L Pierson says
OMG the best. I have tried several others, with more ingredients, complicated preparation. This is simple goodness.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aw thank you, Cheryl! So happy you loved it, simple really is the best! 🍦✨
Harlene K says
This is the RICHEST ice cream I have ever made. I used my ninja creami and I added a few toppings in. It's SO creamy and smooth, I've made it more times than I can count.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love that!!! Thanks so much for your wonderful review Harlene 🙂
Liz says
I used a cup of oat milk and a cup of soaked cashews plus stem ginger and honey for flavouring and it was absolutely wonderful. Thanks for the recipe ratios, I am never going to eat dairy ice cream again!
Jess @ It Doesn't Taste Like Chicken says
Amazing! We're so happy you enjoyed it!
Nick says
This recipe was awful. Followed directions exactly and boiled cashews for ten minutes to soften in a covered pot and it came out grainy and lumpy. Bad texture.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nick, sorry to hear that. Did you use raw cashews? I ask because roasted cashews do not blend well and will result in a grainy texture. If you did use raw cashews, awesome, did you make sure to blend until completely smooth and creamy, stopping to scrape the sides if needed? You really need to make sure that the cashews are completely blended and no bits remain? This can take a few minutes of blending. If it still doesn't seem to get smooth you can strain through a fine mesh strainer or cheesecloth to get any bits out. You want to make sure your base is completely smooth before adding to your ice cream machine. I hope that helps solve the problem! 🙂
Sarah P says
Made this and added in Oreos and it was perfection!! My go-to recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes!!!!! Love it!
Ev says
Can you use Cashew butter instead?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ev, cashew butter might not work well here, it can be too greasy and you’d need a lot to get the right consistency. I hope that helps!
Ev says
Thanks I'll use the cashews instead
Megan says
Hi! I have tried cashew recipes before, and never achieved a smooth consistency - not saying it isn't possible, just not with my $30 blender, even after boiling for an hour (which is the closest I've gotten)!
I really want to try some of your cashew based recipes - is there a cashew milk that might work? Or someone mentioned cashew butter, which I do have access to freshly ground cashews at a local whole foods store. Have you tried either of these or would recommend one?
Thank you so much for the recipes! I have almost 1000 vegan recipes pinned and have made so many of them, and some of yours are my very favorites, so I am saving more!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Megan, cashew butter might not work well here, it can be too greasy and you’d need a lot to get the right consistency, and cashew milk is not nearly rich enough. What helps with a basic blender is soaking cashews overnight, then blending with just enough liquid to make a smoothie-like consistency (that breaks them up better) before adding the rest of the water. You can also strain through a fine mesh strainer to catch any bits. I hope that helps!! I'm so happy you're loving so many of my recipes!! 🙂
D says
..Raw cashews that is ..Raw cashews are excellent for cooking ...
DP says
Soak cashews is milk or filtered water over night then blend . May turn slightly grey colour buts still okey ..
Corinne says
Just here to tell the commenters to soak their cashews over night!! and honestly get a vitamix
Sarait says
Freeze mixture in ice cube trays and re-blend mixture.
The only way I could achieve creaminess.
I’m avoiding white sugar and hope you’ll add a sub list that includes bananas and other fruit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing what worked for you!
Carole says
This is the best vegan vanilla ice cream ever! I love that there are only 4 simple ingredients and that fat source is cashews. I didn't want granulated sugar, and used all maple syrup and it worked great - just not quite as white looking. It took literally less than ten minutes to make. Can't wait to try the coffee ice cream!
Jess @ It Doesn't Taste Like Chicken says
We're so delighted to hear it! We hope you love the coffee ice cream too!
Lauren R says
Can I use cashew butter instead of raw cashews? If so, would it be half as much cashew butter as cashews? I’m excited to make this. Thx!
Gunther says
5 stars excellent not to much fat
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed it Gunther!
Pamela says
I made a chocolate version of this recipe yesterday. I added chocolate bar for the chocolate flavor. It is very rich. Almost too much. But, the main issue is that it never hardened. It stayed a pudding consistency. Even when having put it in the freezer overnight, it is like a harder pudding. Can you explain why this consistency?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Pamela, Thanks so much for trying the recipe and for your feedback! It sounds like the chocolate bar you added may have thrown off the balance of the base. Chocolate bars contain cocoa butter, sugar, and sometimes added oils, which can change how the ice cream freezes—especially if the added fat outweighs the liquid ratio. That could definitely explain the softer, pudding-like texture. For a firmer result, I recommend sticking to the recipe’s ratios, especially the cashew-to-liquid balance. If you want it extra chocolatey, you can boost the cocoa powder a little or use a richer chocolate milk, rather than melted chocolate. I hope this helps! 😊
JCG says
This sounds really good! Do you think PB2 Cashew Powder could work in place of raw cashews?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JCG! Thanks so much! PB2 Cashew Powder is an interesting idea, but I wouldn’t recommend it for this recipe. The richness and creaminess of the ice cream really come from the natural fats in whole raw cashews, and PB2 powders are defatted, so they wouldn’t provide the same texture or mouthfeel. I hope that helps!
Alberta says
I like this recipe and taste good right after mixing and freezing is done when still soft. I use a Whynter Ice Cream Maker Machine Automatic 2.1 Qt. Upright with Built-In Compressor. Next day its rock hard out of the freezer. I used guar gum on next try and still rock hard. Is this normal for vegan ice cream? Any suggestions
Thanks,
Alberta
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alberta, I'm so glad you enjoyed the ice cream fresh from the machine! My ice cream usually gets firm, but stays scoopable for several days in the freezer. But it’s totally normal for any homemade ice cream to freeze very firm. This happens because there are no added stabilizers or commercial emulsifiers like in store-bought ice cream. Even with guar gum, the high water content in plant-based milk can cause it to harden in the freezer. A simple fix is to let the ice cream sit at room temperature for 10–15 minutes before scooping. You can also add 2 - 4 teaspoons of alcohol (like vodka) to the mix to help keep it softer. Hope that helps!
tori says
I haven't tried this yet, but I read recently that xantham gum works better in vegan ice cream recipes than guar gum.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, I use xantham gum in my Ninja Creami recipes. It is great for low fat ice cream recipes, but is not generally needed for higher fat ice cream recipes like this cashew based one. Enjoy!