27+ Flavorful Cashew Milk Ice Cream Recipes for a Healthier Treat

Cashew milk has quickly become one of the most beloved dairy-free alternatives, offering a rich and creamy base for a variety of delicious desserts.

One of the best ways to enjoy cashew milk is in homemade ice cream, where its smooth texture and subtle nuttiness shine through.

If you’re looking to indulge in a guilt-free treat, you’re in the right place.

In this post, we’ve gathered over 27 incredible Cashew Milk Ice Cream Recipes that are perfect for satisfying your sweet tooth without any dairy.

From classic flavors to exciting new combinations, these recipes will have you churning up some of the best plant-based ice cream you’ve ever tasted.

Whether you’re vegan, lactose intolerant, or simply looking for a refreshing dessert, these recipes will inspire you to create something truly special.

27+ Flavorful Cashew Milk Ice Cream Recipes for a Healthier Treat

Cashew milk ice cream offers endless possibilities for creating creamy, dreamy desserts that are both indulgent and healthier alternatives to traditional ice cream.

With over 27 recipes to choose from, there’s a flavor for everyone to enjoy, whether you’re a fan of fruity concoctions, chocolatey treats, or even more daring and unique combinations.

As you experiment with these recipes, you’ll discover just how versatile cashew milk can be in creating a smooth and rich base for your frozen treats.

So, grab your ice cream maker and start churning—these Cashew Milk Ice Cream Recipes are sure to impress and become new favorites for years to come!

Cashew Milk Vanilla Ice Cream

This classic vanilla ice cream made with creamy cashew milk provides a deliciously dairy-free alternative to the traditional version. It’s a perfect treat for those looking for a lighter dessert without sacrificing flavor. The combination of cashew milk and vanilla creates a smooth, rich base that’s sure to please everyone.

Ingredients:

• 2 cups unsweetened cashew milk
• 3/4 cup maple syrup or agave syrup
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 tbsp cornstarch (optional for a creamier texture)

Instructions:

1. In a saucepan, heat the cashew milk over medium heat until warm, but not boiling.
2. Add the maple syrup, vanilla extract, and salt. Stir to combine.
3. In a separate small bowl, mix the cornstarch with a little cold water to make a slurry, then add it to the saucepan. Stir constantly until the mixture thickens slightly (about 5 minutes).
4. Remove from heat and allow it to cool to room temperature. Once cooled, refrigerate the mixture for at least 3 hours or overnight.
5. Once chilled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This cashew milk vanilla ice cream is a creamy, sweet indulgence that’s perfect for a dairy-free dessert. The richness of the cashew milk pairs beautifully with the vanilla, and the texture is smooth and satisfying. Whether you enjoy it on its own or with your favorite toppings, this simple ice cream recipe is a delightful way to cool off during warm days.

Cashew Milk Chocolate Fudge Ice Cream

Rich, velvety, and utterly indulgent, this chocolate fudge ice cream made with cashew milk is a dream for chocolate lovers. The decadent combination of smooth cashew milk and melted chocolate creates an irresistibly creamy texture, while the fudge swirls add an extra layer of richness. This dairy-free treat is perfect for satisfying your sweet tooth.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup cocoa powder
• 3/4 cup dark chocolate chips
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional)

Instructions:

1. In a saucepan, combine the cashew milk and cocoa powder, whisking until smooth. Heat over medium heat, stirring constantly.
2. Add the maple syrup, vanilla extract, and salt. Bring the mixture to a simmer and cook for about 5 minutes.
3. In a separate bowl, melt the dark chocolate chips in the microwave or using a double boiler. Once melted, stir it into the chocolate-cashew milk mixture until fully combined.
4. If using cornstarch, mix it with a small amount of water to form a slurry, then add it to the saucepan. Stir until the mixture thickens.
5. Remove from heat and allow it to cool completely before refrigerating for at least 3 hours.
6. Once chilled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
7. During the last few minutes of churning, drizzle in extra melted chocolate or fudge sauce for an extra chocolatey swirl.
8. Transfer the ice cream to a container and freeze for 4 hours or until firm.

The Cashew Milk Chocolate Fudge Ice Cream offers the ultimate chocolate indulgence while being completely dairy-free. Its rich, fudgy flavor is balanced perfectly with the creaminess of cashew milk, making it an excellent alternative to traditional chocolate ice cream. For a chocolate lover, this dessert is pure bliss and a satisfying way to treat yourself without any guilt.

Cashew Milk Strawberry Swirl Ice Cream

This strawberry swirl ice cream made with cashew milk is a vibrant, fruity delight that combines the natural sweetness of strawberries with the creamy goodness of cashew milk. It’s a refreshing and decadent treat that’s perfect for the summer or any time you crave something fresh and indulgent.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup fresh strawberries, pureed
• 1/2 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (optional)

Instructions:

1. In a saucepan, heat the cashew milk over medium heat. Add the maple syrup, vanilla extract, and salt, stirring until well combined.
2. In a separate bowl, blend the strawberries into a smooth puree using a blender or food processor. Stir in the lemon juice to enhance the flavor.
3. If using cornstarch, create a slurry by mixing it with a small amount of cold water, then add it to the cashew milk mixture. Stir constantly until the mixture thickens.
4. Remove the saucepan from the heat and allow it to cool completely. Once cooled, refrigerate the mixture for at least 3 hours.
5. Once chilled, pour the cashew milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream reaches a soft-serve consistency, gently swirl in the strawberry puree. Do not mix completely; the goal is to create ribbons of strawberry throughout the ice cream.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.

This Cashew Milk Strawberry Swirl Ice Cream is a refreshing and fruity alternative to traditional ice cream. The natural sweetness of the strawberries blends beautifully with the creamy cashew milk base, creating a balanced dessert that’s both light and indulgent. The strawberry swirl adds an extra burst of flavor and color, making this a perfect choice for a summer treat or anytime you crave something vibrant and satisfying.

Cashew Milk Coconut Ice Cream

This tropical-inspired coconut ice cream made with creamy cashew milk is a luxurious treat that transports you to a sunny island paradise. The combination of cashew milk and coconut creates a smooth, velvety texture with a hint of natural sweetness, making it an excellent dairy-free dessert for coconut lovers.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup canned coconut milk (full-fat for richness)
• 1/2 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1 tbsp cornstarch (optional for a creamier texture)

Instructions:

1. In a saucepan, combine cashew milk, coconut milk, maple syrup, and salt. Heat over medium heat until warm but not boiling.
2. If using cornstarch, mix it with a small amount of cold water to create a slurry, then stir it into the saucepan. Cook while stirring until the mixture thickens slightly.
3. Remove from heat and stir in the vanilla extract and shredded coconut.
4. Let the mixture cool to room temperature, then refrigerate for at least 3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The Cashew Milk Coconut Ice Cream is a creamy, tropical delight that offers the perfect balance of richness and natural sweetness. The shredded coconut adds a wonderful texture, making every bite a little more indulgent. It’s an ideal dessert to enjoy on a warm day or to pair with a tropical fruit salad.

Cashew Milk Matcha Ice Cream

Experience the subtle, earthy flavor of matcha in this creamy cashew milk ice cream. This dairy-free recipe is a perfect balance of sweetness and the distinct taste of green tea, offering a refreshing and slightly caffeinated treat. Matcha lovers will adore the vibrant color and rich texture of this unique dessert.

Ingredients:

• 2 cups unsweetened cashew milk
• 3/4 cup maple syrup
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional)
• 1/4 tsp salt

Instructions:

1. In a saucepan, heat cashew milk over medium heat until warm.
2. Whisk in the matcha powder, maple syrup, and salt until smooth and well combined.
3. If using cornstarch, create a slurry with cold water and add it to the saucepan. Cook while stirring until the mixture thickens slightly.
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 3 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for 4 hours before serving.

This Cashew Milk Matcha Ice Cream is a creamy and refreshing dessert that highlights the natural flavor of matcha. Its vibrant green hue and delicate taste make it a stunning choice for dinner parties or a quiet indulgence. Pair it with a sprinkle of toasted coconut or a drizzle of honey for added flair.

Cashew Milk Salted Caramel Ice Cream

Indulge in the luxurious combination of sweet and salty with this salted caramel ice cream made with creamy cashew milk. This dairy-free delight is the ultimate comfort dessert, offering a rich caramel flavor with just the right amount of salt to elevate every bite.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup coconut sugar or brown sugar
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp sea salt (plus more for garnish)
• 1 tbsp cornstarch (optional)

Instructions:

1. In a saucepan, heat cashew milk over medium heat. Add coconut sugar and maple syrup, stirring until dissolved.
2. Bring the mixture to a gentle simmer and cook for about 5-7 minutes until it thickens slightly.
3. Stir in the vanilla extract and sea salt, adjusting the salt to taste.
4. Let the mixture cool to room temperature, then refrigerate for at least 3 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and sprinkle with a pinch of sea salt. Freeze for 4 hours or until firm.

This Cashew Milk Salted Caramel Ice Cream is a decadent dessert that beautifully combines creamy sweetness with a touch of savory. The sea salt enhances the caramel notes, creating an unforgettable flavor profile. Perfect for serving after dinner or as a midnight snack, this ice cream will have you savoring every spoonful.

Cashew Milk Pistachio Ice Cream

Creamy, nutty, and subtly sweet, this Cashew Milk Pistachio Ice Cream is a dairy-free version of a timeless favorite. Made with the richness of cashew milk and the natural flavor of pistachios, this treat is perfect for nut lovers seeking a healthier alternative. Its pale green hue and delightful crunch make it as appealing to the eye as it is to the palate.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup pistachios (shelled and unsalted)
• 3/4 cup maple syrup
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tbsp cornstarch (optional for creaminess)
• 1/4 cup chopped pistachios (for garnish)

Instructions:

1. Blend the cashew milk and shelled pistachios in a blender until smooth.
2. In a saucepan, combine the pistachio milk mixture, maple syrup, almond extract, and salt. Heat over medium heat.
3. If using cornstarch, create a slurry with cold water and stir it into the saucepan. Cook while stirring until the mixture thickens slightly.
4. Allow the mixture to cool, then refrigerate for at least 3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Fold in the chopped pistachios, transfer to a container, and freeze for 4 hours.

This Cashew Milk Pistachio Ice Cream is a smooth, nutty delight that offers a luxurious dessert experience. The natural pistachio flavor shines through beautifully, while the chopped nuts add a pleasant crunch. It’s an elegant and refreshing treat for any occasion.

Cashew Milk Mango Ice Cream

Bursting with tropical flavor, this Cashew Milk Mango Ice Cream is a refreshing, fruity delight. Perfect for summer, the natural sweetness of ripe mangoes pairs wonderfully with the creamy texture of cashew milk, creating a dessert that’s both indulgent and light.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 1/2 cups ripe mango chunks (fresh or frozen)
• 1/2 cup maple syrup or agave syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for creaminess)

Instructions:

1. Blend the mango chunks, cashew milk, and maple syrup in a blender until smooth.
2. Pour the mixture into a saucepan and add the lemon juice and vanilla extract. Heat over medium heat.
3. If using cornstarch, make a slurry with cold water and stir it into the saucepan. Cook while stirring until the mixture thickens slightly.
4. Allow the mixture to cool, then refrigerate for at least 3 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze for 4 hours before serving.

This Cashew Milk Mango Ice Cream is a tropical escape in every bite. The natural sweetness of the mangoes combined with the creaminess of cashew milk creates a luscious and refreshing treat that’s perfect for warm days or when you’re craving a taste of the tropics.

Cashew Milk Peanut Butter Chocolate Chip Ice Cream

Indulge in the classic combination of peanut butter and chocolate with this Cashew Milk Peanut Butter Chocolate Chip Ice Cream. This dairy-free dessert is irresistibly creamy and packed with rich flavors, making it a satisfying treat for peanut butter and chocolate lovers alike.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup natural peanut butter (creamy)
• 1/2 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. In a saucepan, heat cashew milk over medium heat. Stir in peanut butter, maple syrup, vanilla extract, and salt until smooth.
2. If using cornstarch, make a slurry with cold water and stir it into the saucepan. Cook while stirring until the mixture thickens slightly.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, fold in the dark chocolate chips.
6. Transfer to a container and freeze for 4 hours before serving.

The Cashew Milk Peanut Butter Chocolate Chip Ice Cream is a decadent and satisfying dessert that perfectly combines the rich flavors of peanut butter and chocolate. The creamy cashew milk base enhances the indulgent texture, making it a must-try treat for anyone with a sweet tooth. Enjoy it as is or topped with extra chocolate drizzle for an irresistible dessert experience!

Cashew Milk Strawberry Basil Ice Cream

Discover the refreshing combination of sweet strawberries and aromatic basil in this unique Cashew Milk Strawberry Basil Ice Cream. The fruity sweetness pairs wonderfully with the subtle herbal notes, creating a sophisticated and delicious dairy-free treat that’s perfect for summer.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 1/2 cups fresh or frozen strawberries
• 1/2 cup maple syrup or agave syrup
• 1/4 cup fresh basil leaves
• 1 tsp lemon juice
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. Blend strawberries, cashew milk, and maple syrup in a blender until smooth.
2. Pour the mixture into a saucepan and add the basil leaves and lemon juice. Heat over medium heat, stirring occasionally.
3. If using cornstarch, create a slurry with cold water and mix it into the saucepan. Cook until the mixture thickens slightly.
4. Remove from heat and let the basil steep in the mixture for 15 minutes. Then strain to remove basil leaves (optional).
5. Chill the mixture in the refrigerator for at least 3 hours or overnight.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to a container and freeze for at least 4 hours before serving.

This Cashew Milk Strawberry Basil Ice Cream is a refreshing and elegant dessert with a delightful balance of fruity sweetness and herbal aroma. Perfect for warm weather or as a unique offering at a dinner party, this ice cream will leave your guests impressed and satisfied.

Cashew Milk Chocolate Espresso Ice Cream

Rich, creamy, and with a hint of espresso kick, this Cashew Milk Chocolate Espresso Ice Cream is a decadent treat for coffee and chocolate enthusiasts. The deep chocolate flavor is complemented by the subtle bitterness of espresso, making this dessert both indulgent and energizing.

Ingredients:

• 2 cups unsweetened cashew milk
• 3/4 cup dark chocolate chips or cocoa powder
• 1/2 cup maple syrup or agave syrup
• 1/2 tsp espresso powder or instant coffee
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for creaminess)

Instructions:

1. Heat cashew milk in a saucepan over medium heat. Stir in chocolate chips, maple syrup, and espresso powder until smooth and fully melted.
2. If using cornstarch, create a slurry and stir it into the mixture. Cook while stirring until it thickens slightly.
3. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
4. Chill the mixture in the refrigerator for at least 3 hours or overnight.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze for at least 4 hours before serving.

This Cashew Milk Chocolate Espresso Ice Cream offers a luxurious dessert experience with its rich chocolate flavor and subtle coffee undertones. It’s perfect as a standalone treat or paired with a warm brownie for an unforgettable dessert combination.

Cashew Milk Honey Lavender Ice Cream

This Cashew Milk Honey Lavender Ice Cream is a delicate and aromatic dessert that’s as pleasing to the senses as it is to the taste buds. The floral notes of lavender pair beautifully with the natural sweetness of honey, creating a sophisticated and soothing treat.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup honey
• 1 tbsp dried culinary lavender
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for creaminess)
• 1/4 tsp salt

Instructions:

1. In a saucepan, heat cashew milk, honey, and dried lavender over medium heat. Stir occasionally until the mixture is warm and fragrant.
2. If using cornstarch, create a slurry and stir it into the saucepan. Cook until the mixture thickens slightly.
3. Remove from heat and let the lavender steep in the mixture for 10-15 minutes. Strain to remove lavender flowers.
4. Stir in vanilla extract and salt. Let the mixture cool to room temperature, then refrigerate for at least 3 hours.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze for at least 4 hours before serving.

This Cashew Milk Honey Lavender Ice Cream is a delightful blend of floral and sweet flavors, making it an ideal dessert for special occasions or a calming end to a busy day. Serve it with a drizzle of honey or a sprinkle of dried lavender for a truly elegant presentation.

Cashew Milk Matcha Green Tea Ice Cream

Indulge in the vibrant and earthy flavors of this Cashew Milk Matcha Green Tea Ice Cream. Packed with the antioxidant-rich goodness of matcha and the creamy texture of cashew milk, this dessert is a refreshing treat that blends indulgence with health benefits.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 1/2 tbsp matcha green tea powder
• 1/2 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. Heat cashew milk in a saucepan over medium heat. Whisk in the matcha powder until fully dissolved.
2. Add maple syrup and vanilla extract, stirring well. If using cornstarch, create a slurry and mix it in, cooking until the mixture thickens slightly.
3. Remove from heat and let cool to room temperature. Refrigerate for at least 3 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Matcha Green Tea Ice Cream is a harmonious blend of rich matcha flavor and creamy goodness. It’s perfect for those who enjoy bold, earthy flavors and a dessert that’s as nourishing as it is delicious.

Cashew Milk Coconut Lime Ice Cream

Bring the tropics to your dessert bowl with this Cashew Milk Coconut Lime Ice Cream. The creamy base of cashew milk and coconut milk is elevated by the zesty brightness of lime, creating a refreshing and dairy-free delight that’s perfect for summer.

Ingredients:

• 1 cup unsweetened cashew milk
• 1 cup coconut milk (full-fat)
• 1/2 cup maple syrup or agave syrup
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tbsp cornstarch (optional for creaminess)

Instructions:

1. In a saucepan, combine cashew milk, coconut milk, and maple syrup. Heat over medium heat while stirring.
2. Add lime zest and lime juice. If using cornstarch, create a slurry and mix it in, cooking until slightly thickened.
3. Allow the mixture to cool, then refrigerate for at least 3 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Coconut Lime Ice Cream is a tropical explosion of flavor with its creamy coconut base and tangy lime accents. It’s a refreshing, dairy-free dessert that’s perfect for warm days or as a palate-cleansing treat after a meal.

Cashew Milk Blueberry Lemon Ice Cream

Enjoy the delightful combination of sweet and tangy in this Cashew Milk Blueberry Lemon Ice Cream. Bursting with the vibrant flavors of ripe blueberries and zesty lemon, this dairy-free ice cream is as visually stunning as it is delicious.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup fresh or frozen blueberries
• 1/2 cup maple syrup or agave syrup
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional for creaminess)

Instructions:

1. Heat cashew milk and blueberries in a saucepan over medium heat. Stir in maple syrup and lemon zest.
2. If using cornstarch, create a slurry and mix it in, cooking until the mixture thickens slightly.
3. Remove from heat and let cool to room temperature. Blend the mixture until smooth, or leave some blueberry chunks for texture.
4. Refrigerate for at least 3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze for 4 hours before serving.

This Cashew Milk Blueberry Lemon Ice Cream is a delightful combination of sweet and tangy flavors that’s perfect for dessert lovers who enjoy fruity treats. Its creamy texture and vibrant taste make it a standout choice for any occasion.

Cashew Milk Salted Caramel Ice Cream

Indulge in the luxurious blend of sweet and savory with this Cashew Milk Salted Caramel Ice Cream. The velvety caramel flavor, complemented by a hint of salt, creates a rich and creamy dessert that’s entirely dairy-free and irresistible.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup coconut sugar or brown sugar
• 1/3 cup maple syrup
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. In a saucepan, combine the cashew milk, coconut sugar, and maple syrup. Heat over medium heat, stirring until the sugar dissolves and the mixture starts to thicken slightly.
2. Stir in the sea salt and vanilla extract. If using cornstarch, create a slurry and mix it into the saucepan. Cook for an additional 2-3 minutes.
3. Let the mixture cool to room temperature, then refrigerate for at least 3 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Salted Caramel Ice Cream is a decadent treat that combines creamy sweetness with a delightful salty twist. It’s perfect for a sophisticated dessert or as a sweet ending to a special meal.

Cashew Milk Chocolate Mint Ice Cream

Dive into the cool, refreshing flavors of chocolate and mint with this Cashew Milk Chocolate Mint Ice Cream. The rich chocolate base is brightened with the fresh, invigorating taste of mint, making it a perfect dessert for any time of the year.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup cocoa powder or dark chocolate chips
• 1/2 cup maple syrup
• 1 tsp peppermint extract
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. Heat cashew milk in a saucepan over medium heat. Stir in the cocoa powder or chocolate chips and maple syrup until smooth.
2. Add the peppermint extract and mix well. If using cornstarch, create a slurry and stir it into the saucepan. Cook until slightly thickened.
3. Let the mixture cool to room temperature, then refrigerate for at least 3 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Chocolate Mint Ice Cream delivers a refreshing and indulgent dessert experience. Perfect for summer or as a festive holiday treat, it’s a crowd-pleaser for mint chocolate lovers.

Cashew Milk Pineapple Mango Ice Cream

Transport yourself to a tropical paradise with this Cashew Milk Pineapple Mango Ice Cream. Packed with the natural sweetness of pineapple and mango, this vibrant and fruity dessert is a refreshing dairy-free treat for sunny days.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup fresh or frozen pineapple chunks
• 1 cup fresh or frozen mango chunks
• 1/2 cup maple syrup or agave syrup
• 1 tbsp lime juice
• 1 tsp vanilla extract

Instructions:

1. Blend pineapple, mango, and cashew milk in a blender until smooth. Add maple syrup, lime juice, and vanilla extract, and blend again to combine.
2. Pour the mixture into a saucepan and heat over medium heat for 2-3 minutes, stirring occasionally.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 3 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Pineapple Mango Ice Cream is a tropical delight that bursts with fruity flavors. Light, creamy, and refreshing, it’s perfect for poolside gatherings, summer barbecues, or a quick escape to the tropics right at home.

Cashew Milk Cinnamon Apple Ice Cream

This Cashew Milk Cinnamon Apple Ice Cream brings together the comforting flavors of fall in a creamy, dairy-free treat. With the sweetness of apples and the warmth of cinnamon, it’s a cozy dessert that evokes the essence of autumn in every bite.

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup peeled and diced apples (preferably tart apples)
• 1/2 cup maple syrup or agave syrup
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. In a saucepan, combine cashew milk, diced apples, maple syrup, cinnamon, and lemon juice. Heat over medium heat and cook until the apples soften, about 5-7 minutes.
2. Remove the mixture from heat and allow it to cool slightly. If you prefer a smoother texture, blend the mixture until smooth.
3. If using cornstarch, create a slurry with a small amount of water and stir it into the mixture, then cook for an additional 2-3 minutes until thickened.
4. Refrigerate the mixture for at least 3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze for 4 hours before serving.

This Cashew Milk Cinnamon Apple Ice Cream is the perfect treat for those who love the flavors of fall. With its smooth, cinnamon-infused base and tender apple chunks, it’s a comforting and indulgent dessert to enjoy year-round.

Cashew Milk Choco-Peanut Butter Ice Cream

A classic combination of chocolate and peanut butter gets a dairy-free makeover in this Cashew Milk Choco-Peanut Butter Ice Cream. The rich chocolate base is complemented by swirls of creamy peanut butter, making it the ultimate dessert for peanut butter lovers.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup cocoa powder or dark chocolate chips
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. In a saucepan, heat the cashew milk over medium heat. Stir in the cocoa powder or chocolate chips until fully melted and smooth.
2. Add the maple syrup, vanilla extract, and peanut butter, mixing until the peanut butter is fully incorporated into the chocolate mixture.
3. If using cornstarch, create a slurry and stir it into the saucepan. Cook for an additional 2-3 minutes, allowing the mixture to thicken slightly.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 3 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Freeze for 4 hours before serving.

This Cashew Milk Choco-Peanut Butter Ice Cream offers the perfect balance of rich chocolate and creamy peanut butter. A must-try for those with a sweet tooth, it delivers a decadent and satisfying dessert that everyone will love.

Cashew Milk Coffee Ice Cream

For coffee lovers, this Cashew Milk Coffee Ice Cream is an absolute treat. The bold, aromatic coffee flavor blends beautifully with the creamy cashew milk base, making this dairy-free ice cream a deliciously refreshing option for any time of day.

Ingredients:

• 2 cups unsweetened cashew milk
• 1/2 cup brewed strong coffee or espresso
• 1/2 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional for thickness)

Instructions:

1. In a saucepan, heat the cashew milk and brewed coffee over medium heat. Stir in the maple syrup and vanilla extract.
2. If using cornstarch, create a slurry with a small amount of water and stir it into the saucepan. Cook for an additional 2-3 minutes until thickened.
3. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 3 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Freeze for 4 hours before serving.

This Cashew Milk Coffee Ice Cream is a smooth, coffee-infused delight for those who love a caffeine kick in their desserts. With its creamy texture and bold coffee flavor, it’s perfect for an afternoon treat or after-dinner indulgence.

Note: More recipes are coming soon!