Step 1

Add all ingredients except the Optional Add-in to a food processor or blender: coconut milk, cashew butter, maple syrup and vanilla (if using).

Step 2

Blend until smooth. Periodically scrape down the sides of the blender/processor.

Step 3

Pour into a freezer-friendly container with a lid, such as this insulated ice cream tub or these super cute mini ice cream containers.

Step 4

Cover and place into the freezer. Freeze for 1 hour. Then, if using, fold in chopped cashews—the ice cream mixture will be thickened & creamy—this will prevent the cashews from sinking to the bottom.

Step 5

Freeze for an additional 2-5 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.

Step 6

3 Ingredient Mango Ice Cream

Step 7

Vanilla Vegan Ice Cream

Step 8

4 Ingredient Almond Butter Ice Cream

Step 9

Chocolate Peanut Butter Banana Ice Cream