Cashew Chocolate Chip Dairy-Free Ice Cream
Prep time
Total time
Vegan, Paleo
Recipe type: Sweet Treats
Serves: 6
  • 1 can full-fat coconut milk (I prefer Native Forest brand because the cans are BPA-free)
  • ⅓ cup honey (liquefied, but minimally processed. I like Nature Nate’s brand)
  • 1 tsp vanilla extract
  • 2 ice cubes
  • ¼ cup vegan mini chocolate chips (I use Enjoy Life brand which is dairy and soy-free)
  • ½ cup chopped roasted salted cashews
  1. In a blender combine coconut milk, honey, vanilla extract, and ice cubes.
  2. Blend until smooth.
  3. Add mixture to pre-chilled ice cream maker and operate per product directions.
  4. When coconut milk ice cream is solidified but soft, add the chocolate chips and cashews.
  5. Allow mixing for 1 minute so chocolate chips and cashews are evenly incorporated.
  6. Scoop ice cream out of ice cream maker into storage container, such as a wax paper lined metal loaf pan.
  7. Freeze for at least 2 hours, so the ice cream is hardened.
Recipe by Family Gluten Free at