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Vegan Coconut Ice Cream with Vanilla

Posted in Frozen Treats on 2018-06-12
Vegan Coconut Ice Cream with Vanilla
Difficulty 5 minutes Serves

With temperatures rising you may find yourself craving lighter foods, such as raw fruit, smoothies, and salads. And for dessert ice cream is a natural choice. This ice cream by Iselin Amanda Støylen of A Green Kitchen is ridiculously simple to make and tastes heavenly. Beautifully served on its own, or together with berries and a drizzle of maple syrup, with chopped nuts and melted chocolate on top, with pancakes and waffles, or if you're really looking to take it next level: served in a glass with a shot of espresso poured over.


1 can (full-fat) coconut milk

1 cup soaked raw cashews

4 tbsp raw cashew butter

1/3 cup maple syrup or agave

1 tsp lemon juice

1 tsp vanilla powder

1/4 tsp salt



1. Place all ingredients in a high-speed blender. Blend until you get a thick and super smooth batter.
2. Pour the batter into a lined tin or bowl and freeze for at least 6 hours.
3.  The ice cream is best served after 15-20 minutes sitting at room temperature. Keeps for at least a month in the freezer.

About the Chef 

Iselin Stoylen of A Green Kitchen

My hope for A Green Kitchen is for it to be an inspiration for you to eat more of what’s good for you, while not compromising taste. I believe that when we eat foods that are a little less processed, and closer to their natural state, as well as being free from chemicals and preservatives we can heal our bodies from the damage that so often follows a modern lifestyle. A plant-based diet has been proven time and time again to be a key ingredient to living healthier, happier and longer lives. I want to show you that this way of eating can be done in a most simple and fun way- while also being super delicious. 

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