Vegan Toasted-Coconut Ice Cream

A creamy, dairy-free treat made from soaked cashews, full-fat coconut milk, dates, and toasted coconut flakes.

By Maddie Augustin | Experience Life

homemade vegan toasted coconut ice cream

Makes 6 servings
Prep Time overnight, plus 15 minutes
Cook Time 4 hours freezing time

Ingredients

½ cup raw cashews
½ cup unsweetened shredded coconut
5 large dates, pitted
1 15-oz. can full-fat coconut milk
1 tsp. vanilla-bean paste (or extract)
Pinch sea salt

Directions

STEP 1

Place the cashews in a jar with a lid and cover with water. Refrigerate overnight.

STEP 2

Preheat the oven to 350 degrees F.

STEP 3

Spread the coconut onto a baking sheet in a single layer, and bake for seven to eight minutes, stirring every couple of minutes, or until the coconut is evenly toasted.

STEP 4

Strain the cashews and place them in a high-speed blender with the dates. Blend until a thick paste forms, scraping down the sides as needed.

STEP 5

Add the coconut milk, vanilla-bean paste, and salt. Blend until smooth and creamy.

STEP 6

Line a loaf pan with parchment paper and pour in the mixture. Sprinkle the toasted coconut on top and gently fold it in.

STEP 7

Place the loaf pan in the freezer for four hours, or until the mixture is solid. Set on the counter for 10 minutes to thaw the ice cream slightly before scooping.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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