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Front view of vanilla ice cream with chocolate nuts a cherry for garnish.

No Churn Vegan Vanilla Ice Cream

  • Author: Lexi
  • Total Time: 10 hours
  • Yield: 8 servings 1x
  • Diet: Vegan


You don't need an ice cream machine to make our smooth and creamy no churn vegan vanilla ice cream, which gets its texture from coconut milk and cashews and its fresh flavor from vanilla beans.


Units Scale
  • 1 can full-fat coconut milk
  • 1 5 oz can coconut cream
  • 1 cup raw unsalted cashews, soaked for 2-3 hours in room temp water
  • 1/2 cup agave or maple syrup
  • 2 tsp vanilla extract
  • Seeds from 2 vanilla beans (or 1 tbsp vanilla bean paste)


  1. Soak cashews in room temperature water for 2-3 hours, then drain and rinse. 
  2. Add all ingredients to a high speed blender and blend until completely smooth.
  3. Pour into a loaf pan or ice cream container and freeze for at least 8 hours or overnight. Thaw at room temperature for 15 minutes before scooping. 


You can sub out the 2 vanilla beans and 2 tsp vanilla extract for 1 tbsp of vanilla bean paste, which may be easier to find than vanilla beans.

Make sure to use a full fat coconut milk and coconut cream. Coconut milk and coconut cream are not the same ingredient – coconut cream refers specifically to the thick cream layer at the the top of a can of coconut milk, whereas coconut milk also includes the liquid below. You should be able to find them next to each other at the grocery store. 

Cashews: It's super important to soak the cashews in water before blending to ensure that you ice cream blends well and has the right texture. Also be sure to use raw, unsalted cashews – the cashews are more for texture than flavor.

  • Prep Time: 2 hours
  • Freeze Time: 8 hours
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


  • Serving Size: 1 scoop
  • Calories: 273
  • Sugar: 14.2 g
  • Sodium: 15.9 mg
  • Fat: 13.8 g
  • Carbohydrates: 20.2 g
  • Fiber: 0.6 g
  • Protein: 4.2 g

Keywords: no churn vegan vanilla ice cream