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Raw Vegan Blueberry Vanilla Ice Cream

A rich and luxurious ice cream made from a base of cashews and avocado.
Prep Time10 mins
Servings: 4
Author: Amanda Nicole Smith


  • 2 cups cashews; soaked
  • 2 avocados
  • 1 cup non dairy milk; ex. coconut milk
  • 1/4 cup coconut nectar
  • 1/2 tsp vanilla extract or 1/2 vanilla bean
  • 1/4 tsp salt

Blueberry Swirl

  • 1/2 cup dried blueberries
  • 1/8 cup water


  • Soak the cashews and blueberries separately for 30 minutes.
  • Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time. Only use a 1/2 cup in this phase.
  • Add in the avocados, coconut nectar, vanilla, and salt,
  • Blend; adding in the rest of the coconut milk, a little bit at a time.
  • Add the cream to a shallow glass dish, cover, and freeze.
  • Mix the ice cream every 30 minutes or so in the beginning to imitate an ice cream maker.
  • Blend the blueberries and water separately, add it on top of the cream once it has hardened a bit, and lightly swirl it into the cream.


Avocados should be ripe and moderately soft. If you can dent it with your fingers and take the stem off and it's green underneath, it's a perfect avocado for ice cream.
Ice cream should be ready within 6 hours.