This vegan homemade ice cream does not require an ice cream maker — but it does make it easier and gives a more ice-cream-like texture. If you don't have one and use a blender, try putting it into ice cream molds instead. It is made with whole-food ingredients and tastes incredible. Perfect for sitting by the pool and soaking in the sunshine.

Base — Ingredients

  • 1¼ cups raw cashews (soaked overnight)
  • ¼ cup brown sugar (or granulated)
  • ¼ cup agave nectar or maple syrup (or honey if not vegan)
  • 1 (14 oz) can full-fat coconut milk (reserve a little for the cookie dough)
  • 2½ Tbsp coconut oil (melted)
  • 1 tsp pure vanilla extract

Cookie Dough — Ingredients

  • 3 Tbsp vegan butter or coconut oil
  • ½ cup crunchy or creamy salted natural peanut butter (I like Trader Joe's)
  • ½ cup brown sugar
  • 1 tsp pure vanilla extract
  • ¾ cup unbleached all-purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • ¼ cup dairy-free mini chocolate chips (such as Enjoy Life or Lily's)
  • 1–2 Tbsp coconut milk or other non-dairy milk

Instructions

  1. The night before, make sure you soak your cashews overnight. Be sure to drain before adding to the blender.
  2. Add all ice cream base ingredients to the blender and blend until creamy and smooth, scraping down sides as needed. Use the "liquify" or "puree" setting if you have it. You want it to be completely creamy and blended.
  3. Chill the base mixture in the freezer for 1½ hours, or until it starts to firm up.
  4. While the base chills, make the cookie dough: beat the vegan butter and peanut butter together until smooth. Add brown sugar and vanilla and beat until combined. Stir in flour, chocolate chips, and 1–2 Tbsp of the reserved coconut milk until you have a soft, scoopable dough.
  5. If using an ice cream maker, churn the chilled base per your maker's instructions. If not, transfer the chilled base to a freezer-safe container.
  6. Drop spoonfuls of the cookie dough into the ice cream, swirling lightly with a knife. Freeze 4–6 hours, or until firm enough to scoop.
  7. Let soften 5–10 minutes at room temperature before serving.