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Raw Vegan Chocolate and Vanilla Ice Cream

Decadent dairy-free chocolate and vanilla ice cream made from coconut and cashews.
Prep Time20 mins
Total Time6 hrs
Servings: 10
Author: Amanda Nicole Smith


  • 1 mature coconut
  • 2 cups cashews; soaked
  • 1.5-2 cup coconut water; or milk
  • 1/4 cup coconut nectar
  • 1 tsp vanilla extract; or 1 vanilla bean
  • 1/4 tsp salt


  • 1/3 cup cacao


  • Soak the cashews for at least 20 minutes.
  • Use a screwdriver and hammer to puncture the 3 "bowling ball holes" on the top of the coconut.
  • Drain the coconut water.
  • Cover the coconut with a kitchen towel, hit it with the hammer a couple of times on a hard surface.
  • Cut the inside coconut meat like a pie, pop the pieces out and rinse off the debris.
  • Blend the cashews and coconut at the highest speed, add a little bit of coconut water or milk at a time.
  • Once creamy add in the rest of the ingredients, except the cacao, and blend once again.
  • Pour out half the mixture into a glass bowl.
  • Add the cacao to the blender and blend once more.
  • Pour the chocolate ice cream into a separate glass bowl, cover both of them and freeze.
  • Every hour or so, stir the ice cream to make sure it doesn't freeze into a solid block.
  • Ice cream should be ready within 6-8 hours.


Coconut milk will make the ice cream creamier, coconut water will make it lighter and fluffier. You could use a combination of both. How much you use depends on how big your coconut is. Keep adding more liquid, up to 2 cups, until the ice cream is smooth and creamy.
You may want to add a bit more liquid, sweetener and salt to the chocolate, test to make sure.