The Ultimate Vegan Ice “Cream”

Today we are making the ultimate vegan ice “cream”. The problem with many plant based creams is they don’t include the proper ratio of cream to fat, leaving a crystallized icy texture. This easy recipe combines coconut and cashew cream with a couple other simple flavors to create the perfect, creamy, end of summer snack.

Subscribe to Vegan Aloha Kitchen for more videos like this:
Turn on bell notifications to see new videos asap

Affiliate links
Immersion blender :
Thai Kitchen Coconut Cream, 13.66 oz :
Vanilla Beans:
Ice cream scoop:


Get the printable copy:

Yields:8 servings
Prep time: 10 minute Wait time: 12 hours

½ cups cashews
1/2 cups sugar
¾ cups + 1/4 cups water
4 tablespoons, refined coconut oil (optional)
½ cup coconut cream, chilled
1 teaspoon vanilla extract
1 vanilla bean
1 teaspoon salt

Pro Tips:
* Place immersion blender attachment and ice cream loaf/mold in the freeze before use to make sure they are nice and chilled.

*Buying a full fat coconut milk will result in a creamer,smoother texture and all over better ice “cream” experience. I like this one Thai Kitchen Coconut Cream, 13.66 oz :

*Keep It Creamy- A common complaint about homemade ice cream is that it gets hard and icy when it’s stored in the freezer. You can add in a few tablespoons of alcohol (such as a fruit liqueur to fruit-flavored ice cream, or vodka. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!


Back In Time by Roa Music |
Clouds by MusicbyAden |
Takeoff by MBB |
Summer Nights by LiQWYD |

Music promoted by
Creative Commons Attribution 3.0 Unported License

View original video by clicking here.