Two Delicious Vegan Ice Cream Recipes, That Will Keep You Cool This Summer.



Making your own ice cream is one the most fun things, to try this summer, for long summer day this is perfect way to do at home with kids and let family join to create a great flavor. We have prepared two recipes for you to enjoy this summer, weather you are team vanilla ice cream or chocolate ice cream.


Our favourite vanilla ice cream


· 1 cup raw cashews soaked in water overnight, drained

· 2 cans of full fat coconut milk

· 1 tablespoon vanilla bean paste , or extract or 1 vanilla bean

· 2/3 cup honey

· 1/2 teaspoon sea salt



  • Start by soaking the cashews overnight or at least 8 hours until its get softer texture.

  • Using In a high-speed blender, blend the soaked cashews, coconut milk, vanilla, honey and the sea salt together to get smooth texture, about 2-4 minutes on high-speed depending on your blender.

  • Pour mixture into a bowl, container or leave in the blender and cover. Sometimes the mixture can get hot while blending. Place it in the fridge for 4 hours in the coldest spot, up to 2 days if you don't plan to make the ice cream immediately.

  • Using your home ice cream machine, you can set it for 30 minutes or Pour all the mixture base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.

  • Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it’s firm enough to scoop.

  • Place in the freezer for at least 4 hours to set up, even overnight if you desire. You can also enjoy it immediately like soft serve!


The best avocado chooclate ice cream


  • 380ml can full fat coconut milk, 380 g

  • 1 medium avocado, about 1 medium avocado, peeled and pitted 127 g

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup honey

  • 1 Tablespoon vanilla extract

  • 1/2 cup water

  • Add the avocado and coconut milk to a food processor/blender and pulse together.

  • Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.

  • Pour all the mixture base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.

  • Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it’s firm enough to scoop.


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