Cashew Cream Maple Date Ice Cream

Summer’s here and our ice cream machine is calling my name.

This particular frozen creation is truly company-worthy. Even your non-vegan friends will be amazed by how creamy and decadent this is.

I usually start with soy milk or almond milk, so I admit that it seemed like rather a stroke of brilliance when I realized that I could essentially fashion the base from a homemade cashew cream! Amazing, right?

After that, the rest of the ingredients fell right into place, without any refined sweeteners or any ingredient you’d have trouble pronouncing.

And, oh my goodness. This is good. And I mean REALLY good.


  • Servings: makes about 1 quart
  • Print

1 1/2 cups water
1/2 cup raw cashews
8 Medjool dates, pits removed
3 tablespoons maple syrup
1 tablespoon pure vanilla extract


Add all ingredients to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved. Enjoy immediately, or harden further in freezer for an hour or more.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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