Going to an ice cream parlor and being able to choose from tons of different ice creams is one of the few things I miss about not being vegan. It is difficult to find options that are tasty and they are usually quite limited, so I decided to buy an ice cream maker.

This is the richest vegan ice cream I’ve tried so far, I liked it even more than the packaged ones,  It is a very healthy and creamy option, for which only 4 ingredients are needed. I have not tried to eliminate the cocoa and make ice cream of other flavors, but I am sure that by adjusting the quantities you can make all kinds of ice cream.



  • 1 lata de leche de coco (400 ml ó 15 oz)
  • 1/2 taza de sirope de agave (160 g)
  • 1 y 1/2 tazas de anacardos crudos y sin sal (200 g)
  • 4 cucharadas de cacao en polvo sin azúcar


  1. Let the cashews soak for at least 4 hours.
  2. Beat all the ingredients in a blender. We put the mixture in the fridge to chill for at least 4 hours, preferably overnight.
  3. We use an ice cream maker and follow the instructions. Basically what we did was leave the ice cream container in the freezer the night before and the next day add the mixture little by little with the machine running. Then we let her make the ice cream for about 30 minutes. Once the ice cream is ready it can be eaten directly.
  4. We can store the ice cream in an airtight container in the freezer for a week or two. I recommend that you take it out for a while before eating it because it will be very hard.


– Recipe adapted from Minimalist Baker .
– You can substitute the agave syrup for any other sweetener.
– I haven’t tried making this ice cream without an ice cream maker, but I suppose it will work, although it won’t be as creamy. You have to put the bowl with the mixture in the freezer for 7 or 8 hours depending on the texture you want to achieve. So that crystals do not come out, it must be stirred every half hour for at least the first 2 or 3 hours.

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