10-minute Easy No-Churn Ice Cream that's healthy and made from plants! This vegan ice cream is made with heart-healthy fats (NO coconut cream). It's creamy, and delicious, and satisfies your sweet cravings with all healthful ingredients.
This creamy ice cream is magical! It achieves the perfect texture every time without needing an ice cream maker. Plus, kids absolutely love it and have no idea how healthy it is. It's low in sugar and a good source of plant-based protein.
Plus, this no-churn vegan ice cream may even help reverse aging! It's made with optional freeze-dried strawberry powder, which adds natural sweetness and offers the anti-aging benefits of fisetin found in strawberries! Studies have shown that freeze-dried strawberry powder can reduce joint pain and inflammation in osteoarthritic patients and delay cognitive aging.
Any cocoa powder will work in this recipe. However, I used a high-quality cocoa powder that has been tested for flavanol content and contamination. Cocoa powder has been shown to improve wrinkles, photoaging, and skin elasticity. Additionally, the flavanols may enhance memory, and cognition, and reduce the risk of cardiovascular disease.
Additionally, this healthy ice cream skips the coconut cream in favor of heart-healthy fats. The sesame seeds in tahini are an excellent source of phytosterols, which are known to significantly lower cholesterol, and reduce blood pressure more effectively than any other nuts or seeds. Sesame seeds also contain anti-inflammatory compounds and have been shown to alleviate knee pain in osteoarthritic patients.
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👩🏼🌾 Ingredients
- Cashews
- Nondairy milk
- Tahini
- Cinnamon (use Ceylon cinnamon without coumarin when possible)
- Cocoa powder
- Freeze-dried strawberry powder (optional but recommended)
- Maple syrup
- Vanilla extract
- Toppings
See the recipe card for quantities.
🍨 Substitutions
- Nondairy milk - use soy, oat, cashew, or coconut for creaminess. Soy milk has the most protein.
- Cocoa powder - omit as desired
- Maple syrup - use agave or desired sweetener
- Freeze-dried strawberry powder - substitute with any fruit powder or omit
- Toppings - use chopped pistachios and date syrup, or seeds, chopped nuts, or any crunchy toppings or sweetener
Try my Frozen Yogurt Bars for another creamy delicious healthy treat! For more healthy treats, visit my Healthy Vegan Treats recipes page.
📖 How to Make No-Churn Healthy Vegan Ice Cream
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator. Drain.
Step 2. Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender.
Step 3. Blend on high until creamy.
Step 4. Optional: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container.
Step 5. For No-Churn: Transfer the mixture to a freezer-safe container with a tight-fitting lid. Refrigerate for 15 minutes before adding the desired toppings.
Step 6. Freeze for at least 4 hours before serving.
Step 7. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.
Step 8. Enjoy!
✔️ Expert Tips
- For quick ice cream: Use an ice cream maker to enjoy your ice cream in just 20 minutes!
- Use creamy nondairy milk (soy, oat, cashew, or coconut) for creamy ice cream.
- For a sweeter ice cream use 3 tablespoons maple syrup instead of 2 tablespoons, and top with date syrup or a sweetener of your choice.
- Storage: Freeze No-Churn Ice Cream in a freezer-safe airtight container for up to 3 months. Thaw for 7 to 10 minutes before scooping.
🙋🏽♀️ Recipe FAQs
Cassia cinnamon, also known as Chinese cinnamon (probably what you’re getting at the store if it just says “cinnamon”), contains a compound called coumarin which may be toxic to the liver at high doses. Most studies showing the blood sugar benefits of cinnamon were previously done on cassia. However, in a recent study using Ceylon cinnamon, the safer cinnamon without coumarin, the blunting of blood sugars we saw in response to cassia cinnamon disappeared.
Yes! I also tested this recipe in a standard ice cream maker and it worked well. The ice cream was ready to eat in just 15 minutes. You can freeze previously churned ice cream for up to 3 months.
🧁 Related Recipes
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📖 Recipe
No-Churn Ice Cream
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Ingredients
- 1 cup raw cashews soaked overnight or quick soak (see instructions)
- 1 ¼ cup nondairy milk (soy, oat, cashew, or coconut)
- ½ cup tahini
- 2 to 3 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 2 tablespoons freeze-dried strawberry powder or fruit powder (optional)
- 2 teaspoons cinnamon (preferably Ceylon)
- 2 teaspoons vanilla extract
Optional toppings:
- ¼ cup chopped pistachios
- Drizzle of date syrup
Instructions
- Soak the cashews: Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator. Drain.
- Blend: Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender. Blend on high until creamy.
- Optional for quick ice cream: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container.
- For No-Churn: Pour the mixture into a freezer-safe container with a tight-fitting lid. Refrigerate for 10 minutes to chill. Add the pistachios and date syrup or your desired toppings.
- Freeze: Freeze for at least 4 hours before serving. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.
Notes
-
- For quick ice cream: Use an ice cream maker to enjoy your ice cream in just 20 minutes!
-
- Use creamy nondairy milk (soy, oat, cashew, or coconut) for creamy ice cream.
-
- For a sweeter ice cream use 3 tablespoons maple syrup instead of 2 tablespoons, and top with date syrup or a sweetener of your choice.
-
- Storage: Freeze No-Churn Ice Cream in a freezer-safe airtight container for up to 3 months. Thaw for 7 to 10 minutes before scooping.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Laura says
Could I sub sunflower seeds for cashews? ...For someone who can't have nuts.
Nisha Melvani, RDN says
I have not tested them for this recipe, but it should work fine!
Karen says
Or, not one.
Karen says
This looks wonderful! Unfortunately we can't use tahini because my sister is allergic to sesame. Is there something we can substitute? Sun butter, maybe, one...? Thanks!
Nisha Melvani, RDN says
Hi. Sun Butter thinned out to the consistency of tahini should work.
Kelly says
I made this with strawberries instead of the strawberry powder. I liked it a lot, although next time I’ll add half of the cinnamon. I used almond milk. My husband did not love it but it leaves more for me. 🙂
Nisha Melvani, RDN says
Glad you enjoyed it. Feel free to reduce the cinnamon. I add a bit extra because it is such a healthful spice:)
Ferris says
Can you use roasted cashews in this recipe?
Nisha Melvani, RDN says
Yes!
Alx says
This looks so hood, do you have the measurements in metrics too please?
Thank you.
Nisha Melvani, RDN says
Hi. Not at this time. Sorry.
M. says
Do you drain the cashews before adding to the blender? Or leave the water in as well?
Nisha Melvani, RDN says
Yes drain them first. Sorry just added this.
Allison says
This looks awesome … any thoughts on using fresh or frozen fruit instead of the powder? I’m wondering how much that might change the texture and ratios of other ingredients. Thx.
Nisha Melvani, RDN says
Hi. You can use fresh or frozen. I am going to make it using this soon. I would chop into very small pieces and add. I will make it like this soon with a video.
Jane says
I unfortunately can't eat cashews. Has anyone tried this with other nuts, maybe macadamia?
Nisha Melvani, RDN says
Several types of nuts would work! Macadamia nuts should work well.
Q says
Delicious! Thank you for sharing.
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Mariame says
Hello,
I can’t wait to try tomorrow. Have you ever made it with frozen fruits? Not sure I understand the freeze-dried thing.. Do you mean we can use both ?
Nisha Melvani, RDN says
Hi. Freeze-dried is just the strawberry powder I linked. You can try it with fresh fruit instead.
Desie says
I made this yesterday . I put it in my ice cream maker after blending g everything together and tried it this morning. It tastes really good, the tahini gives it an interesting texture like halva but it’s hard as a rock so I microwaved it for 45 seconds so I could scoop it out. Maybe I put in too much almond milk. Thanks for the recipe! I enjoy your posts
Nisha Melvani, RDN says
Hi! Yes I prefer to use a milk with a higher heart-healthy fat content like soy, oat, or cashew. Almond tends to be watery. But it still requires leaving it out for about 10 minutes before scooping. Thanks for commenting.
Jane says
Absolutely amazing!
Mine turned out more like a mousse (I used homemade almond milk), and I drizzled it with maple syrup in lieu of date syrup. It was beyond delicious. I don't really have a sweet tooth, but I kept treating myself to a sweet snack (knowing it's also a perfectly healthy one). Thanks Nisha!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you. I love it too!
Malin says
Instead of maple surup why not use dates?like you recomend in one of your videos....
Nisha Melvani, RDN says
The maple syrup is very little and gives it a better texture when frozen.
Evelyn says
I love this recipe. Wonder if I could do it in my Ninja Creami after blending it together and freezing for 24 hours? I'll keep you posted.
Nisha Melvani, RDN says
Yes I have tested it with an ice cream maker and you can also eat it right away!
MARIÁNGELES RIVERA says
I LOVE IT! NOW I MUST CONFESS THAT AFTER I HAD IT IN FRIDGE FOR 15+ MIN I TOOK OUT ABOUT HALF A CUP AND ATE IT AS PUDDING.😋
SEE, I ONLY HAD 1 CUP OF CANNED WHOLE FAT COCONUT MILK, SO IT CAME OUT SUPER CREAMY AND WHEN I TASTED IT, IMMEDIATELY I THOUGHT *PUDDING!😁
SO THEY RECIPE SERVES AS BOTH. OF COURSE I HAVE TO B DISCIPLINED, BEC SO MUCH FAT MAKES ME FAT.😳🥴😊
GREAT DELICIOUS RECIPE AS ALL THEY ONES I'VE TRIED FROM YOU. THNX A LOT!🌺☮️💟🌺
Nisha Melvani, RDN says
Yes so true! It's delicious even before freezing! Hard to resist!
Vera says
Are you using roasted tahini or raw?
Nisha Melvani, RDN says
I have done it with both. For roasted, I use this brand: https://www.seedandmill.com/COOKINGFORPEANUTS
and for raw, I like this brand: https://amzn.to/4bPQ8lj
Jo says
This looks awesome.. can’t wait to make some. Thanks for the recipe 👏🏼
Nisha Melvani, RDN says
Enjoy:)
Cindy Chau Zhang says
Hello, can I sub the Cashews for other nut? Walnuts or almond? Thanks
Nisha Melvani, RDN says
I have not tested it but I believe walnuts would work though it will not be quite as creamy.