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My homemade cashew milk ice cream skips the dairy but keeps all the creaminess and richness! Made with 4 ingredients and no-churn option included.
Craving more dairy-free ice cream? Try my oat milk ice cream, coconut ice cream, almond milk ice cream, and strawberry ice cream next.
With so many people having a dairy intolerance, the frozen dessert market has exploded and that includes plenty of ice creams, including ones made with cashew milk.
I love cashew milk on its own, so I’ve experimented with it in the form of cashew ice cream, and let me just say it tastes SO much better than anything from a pint!
Table of Contents
Why I love this recipe
- Affordable. It baffles me that grocery stores can charge over $10 for a pint when my homemade cashew milk works out to be less than a dollar per serving.
- Perfect texture. It’s smooth, creamy, and perfectly delicious.
- No cashews. Most recipes would ask you to soak cashews but not this one!
- With or without an ice cream machine. I like to make it with one, but I’ve also tested it without so you have options!
Ingredients needed
- Cashew milk. Unsweetened and unflavored cashew milk. I like to use ones from the chilled section, but shelf-stable milk also works.
- Eggs yolks. Room temperature. (You can save the whites and have them for breakfast a la egg white omelette).
- Powdered sugar. Also known as confectioners’ sugar. Be sure to sift it well to ensure there are no clumps. Maple syrup and cane sugar can also be used.
- Vanilla bean powder. While vanilla extract works, this powder adds a much more fabulous flavor.
Find the printable recipe with measurements below.
How to make cashew milk ice cream
Step 1- Heat. Start by adding the cashew milk into a small saucepan and place it over low heat. Once it simmers, remove it from the heat.
Step 2- Combine. Whisk together the yolks and powdered sugar until combined. Gently whisk in the almond milk slowly. Be sure to do it slowly, so the eggs do not scramble. Once combined, place it back in the saucepan and heat until it thickens.
Step 3- Chill. Cover the saucepan and refrigerate until chilled.
Step 4- Churn. Once the ice cream has chilled, pour it into an ice cream bowl and churn for 5-10 minutes. Enjoy it immediately as a soft serve ice cream or freeze it until firm and scoop.
No ice cream machine? No problem!
If you don’t have an ice cream maker, don’t fret: you can still enjoy this ice cream, but change up step 4.
Instead of using a machine to churn it, transfer the chilled mix to a freezer-friendly container and place it in the freezer for an hour. For the first hour, stir it every 10-15 minutes to ensure it doesn’t ice up.
Arman’s recipe tips
- Always heat the ingredients on low heat to prevent it scorching and allowing the yolks to blend into the ingredients.
- If you choose to add mix-ins, fold them through while the ice cream is churning. Some ideas include chocolate chips, chopped cashews, or coconut flakes.
- Do not use reduced fat or light cashew milk, as it will not yield the correct results.
- Skip the yolks. If you want to try this as a vegan ice cream, swap out the yolks for frozen banana or frozen coconut chunks.
- Make it creamier. Replace half the cashew milk with canned, full-fat coconut milk.
Flavor variations
Love So Delicious cashew milk frozen desserts? Easily replicate them using this ice cream recipe as a base. Here is what to add:
- Banana foster: Add 2 large frozen bananas, 1/4 cup chocolate (chopped), and a pinch of cocoa powder.
- Snickerdoodle: Add 1 teaspoon of cinnamon and some crushed-up Snickerdoodle cookies.
- Salted caramel: Fold through 1/2 cup caramel and a pinch of sea salt.
- Dark chocolate truffle: Add 1/2 cup of cocoa powder and 1/4 cup of chopped chocolate fudge.
- Chocolate cookies and cream: Add 1/4 cup of cocoa powder and 1/2 cup of crushed Oreos.
Storage instructions
Like any good ice cream, you should always keep it frozen in the freezer. Keep it covered and it will keep well for up to two months.
Try to avoid refreezing the ice cream, as it can sometimes become icy or firm. If this occurs, let it sit at room temperature for 10-15 minutes before scooping.
Frequently asked questions
Compared to other full-fat ice cream brands on the market, this homemade ice cream is healthier. Because there is no heavy cream in it, it cuts down on the fat and calories considerably.
Although the base is made with cashew milk, there is no clear cashew flavor at all. If anything, it tastes like vanilla bean.
When made with a sugar substitute, this ice cream is suitable for a keto diet and will have just 2 grams of carbs.
More homemade frozen desserts
- Peanut butter ice cream
- Cookie dough ice cream
- Brownie ice cream
- Avocado ice cream
- Superman ice cream
- Or any of these ice cream recipes
4-Ingredient Cashew Milk Ice Cream
Ingredients
- 2 cups cashew milk unsweetened and unflavored
- 4 large egg yolks
- 1/2 cup powdered sugar * See notes
- 1/2 teaspoon vanilla bean powder
Instructions
- Add the cashew milk in a small saucepan and place it over low heat. Once it simmers, remove it from the heat.
- In a mixing bowl, whisk together the egg yolks with powdered sugar and vanilla powder until combined. Gently whisk in the warm milk until combined. Be sure to do so carefully to ensure the egg yolks don't get cooked.
- Transfer the mixture back into the saucepan and place back over low heat and let it simmer until it thickens.
- Cover the saucepan and refrigerate it for at least 2 hours, or until chilled.
- Once chilled, pour the mix into an ice cream maker bowl and churn in the ice cream maker for 5-10 minutes.
- Enjoy immediately or freeze until completely frozen.
Notes
Nutrition
Originally published July 2022, updated and republished July 2024
Arman, which low carb sweetener do you recommend here? Powdered allulose or erythritol and how much? Thanks in advance!
I never tried cashew milk. I only drink almomd milk. So I will buy it.
Tried this tonight and it turned out BEAUTIFULLY. Love this recipe as it is less caloric than other ice creams but just as delicious. I made mine sugar free and used 32g of Swerve Confectioners, 1 Tablespoon of Cocoa Powder and 1 tsp of vanilla. It turned out very much like a regular chocolate ice cream. Thanks so much for sharing your recipe! 🙂
Can I use maple syrup instead of powdered sugar like your almond ice cream?
I haven’t tried but you are welcome to experiment and see
Hey Deb! Adding instant coffee works superb to make coffee icecream! We used to make icecream in a maker, and just add all cold ingredients. So we would dissolve it first in a tiny bit of hot water, before adding to the rest of ingredients. I’m guessing you could add it to this mixture after cooking it, and before freezing it, and it would dissolve that way. 🤷♀️
Do you have a recipe for coffee ice cream? We don’t have an ice cream freezer anymore and would need to harden in the freezer.
Many thanks!
Deb