Looking for something rich, creamy and smooth? This coconut ice cream is just what you need in your life right now.  This cruelty-free coconut ice cream is unbelievable, take my word for it!  Once you make the vanilla base, simply add frozen blueberries (you can also try your favorite fruit!) or some cacao powder to transform the ice cream into different amazing flavors.  And just when you didn’t think it could get better than that, add some delicious cashew cookies to the equation because who doesn’t love ice cream sandwiches!?

As much as I love my favorite no-guilt banana “Nice Cream” as an every day low-fat treat, it’s always fun to indulge once in a while in a rich and sinful vegan ice cream.  The most important thing is that it’s dairy-free and will make you wonder why you ever had ice cream made from cow’s milk (yuck!).  This recipe uses full-fat coconut milk, but you can always substitute light coconut milk which is still delicious but will get you a less creamy result.

Although this treat takes a little bit of time and patience, you’re going to love the results and it’s always fun to put in some extra effort to create a delicious work of art!  If you’re feeling lazy just stir in chunks of your cashew cookies into your ice cream :)  You’ll still have the same great taste and well, that’s all that really matters right?

I hope you love trying out this recipe.  It was such a fun time in the kitchen making these beauties, and even more fun eating them all up.  Who wouldn’t love the combination of rich coconut ice cream, chewy raw cashew cookies and crunchy cacao nibs? Make sure to tag me on Instagram and use the hashtag #rawmanda so I can see your wonderful creations. Lots of love! xx

Rich and decadent coconut ice cream sandwiched between chewy raw cashew cookies.

Coconut Ice Cream
  • 1½ cups raw cashews
  • 1 can full fat coconut milk (15 oz.)
  • 3 tablespoons coconut oil, melted
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt
  • 2 cups of frozen blueberries
  • ⅓ cupcacao powder

Cashew Cookie
  • 2 cups cashews
  • 2 cups rolled oats
  • 2 cups dates
  • ⅓ cup cacao nibs
  • 1 tsp vanilla extract
  • pinch sea salt

  1. Place the cashews in a bowl, cover with water and soak overnight for best results, you can soak for 1 hour if using a high-speed blender. The next day, drain and pat the cashews dry.
  2. To make the ice cream: Blend the cashews, coconut milk, coconut oil, maple syrup, vanilla extract and sea salt in a high-speed blender until creamy and smooth. To make blueberry ice cream blend in 2 cups of frozen blueberries or to make chocolate blend in ⅓ cup cacao powder.
  3. Transfer ice cream to freezer overnight or until firm.
  4. To make the cashew cookies: Blend cashews, oats, dates, vanilla extract and sea salt in a food processor until the mixture sticks together when pressed with your fingers. Transfer mixture to a large bowl and mix in cacao nibs. Scoop out 2 tablespoons of the mixture and roll into uniform balls, then flatten into cookies. Transfer cookies to refrigerator while the ice cream firms up.
  5. Remove ice cream from the freezer and let soften for about 10 minutes.
  6. Gently sandwich one scoop of ice cream between two cookies. Use a knife or your fingers to smooth the sides. Roll in additional cacao nibs.
  7. Transfer ice cream sandwiches back in the freezer to set for a few minutes.


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