Blueberry Coconut Ice Cream

by | Last updated Jan 18, 2024 | Desserts, Recipes


1  1/2 cups raw cashews (soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)

1 15-ounce can full-fat coconut milk (or substitute light coconut for less creamy results)

1/2 cup maple syrup

1 tsp pure vanilla extract

pinch sea salt

1 cup frozen blueberry (or any other berry you like)


Add soaked, drained cashews, coconut milk, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed.

Keep the mixture in the freezer for around 1 hour or more.

Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions. It should look like soft serve. Then add the blueberries and let it churn a little more.

Freeze for at least 4-6 hours or until firm.

Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.