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Premium Vegan Cinnamon Cookie Cashew Ice Cream
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Vegan Cinnamon Cookie Cashew Ice Cream

You'll become a professional vegan ice cream maker after you make this easy and delicious Vegan Cinnamon Cookie Cashew Ice Cream!
Prep Time40 mins
Cook Time12 mins
Cashew Soak and Coconut Milk Chill Time6 hrs
Total Time6 hrs 52 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cinnamon Cookie Cashew Ice Cream, Vegan Desserts
Servings: 9 servings

Ingredients

  • 1 cup of Cashews (120 g)
  • 15 oz. can of full fat Coconut Milk not the "light" variety
  • 1 tsp. Ground Cinnamon
  • 2 tsp. Vanilla Extract 
  • 1/3 cup Pure Maple Syrup
  • 3 Tb. Granulated Sugar
  • 1/4 tsp. Salt
  • 1/2 cup Unsweetened Almond Milk

Vegan Cinnamon Cookies

  • 3/4 cup + 1 Tb. Regular or Gluten-Free All Purpose Flour (124 g or 110 g)
  • 1/4 tsp. Salt
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Ground Cloves
  • 2 tsp. Ground Cinnamon
  • 1/4 cup + 1 Tb. Sugar (73 g) divided
  • 1/4 cup Neutral flavored Oil such as Canola (organic, if possible)

Instructions

  • There's just a tiny bit of prep work you'll need to do in advance: First, soak 1 cup of cashew in a bowl full of water for at least 6 hours (but no longer than 24 hours.) Also, place the bowl for your ice cream maker in the freezer for that same amount of time so that it becomes nice and chilly. Lastly, place one can of coconut milk in the refrigerator.  You'll want this to chill for 6 - 8 hours, too.
  • Next, bake the Cinnamon Cookies. (Recipe below)  Don't worry - this is one of the easiest cookie recipes you'll ever see! Afterwards, allow the cookies to cool completely.  I should mention; do your best to resist temptation to eat these as you'll need all six cookies for the recipe....  ok, ok - you could probably get by with just 5 1/2!
  • After the cashews have soaked, the ice cream maker bowl and coconut milk have chilled, and the cookies have cooled, now it's time to make the glorious ice cream!
  • First, drain your cashews and add them to a high speed blender - but don't blend just yet!
  • Next, take the coconut milk out of the fridge and open it.  Scoop out only the thick, creamy coconut cream (about a rounded 1/2 cup worth) and place it in the blender, as well.
  • Lastly, add the cinnamon, vanilla, maple syrup, sugar, salt, oil, and milk to the blender, too.  Mix on a high speed for about 30 - 60 seconds, or until the mixture is completely smooth.  **Note - If all you have is a small bullet type blender, then place all ingredients into a mixing bowl, stir together and then blend in 2-3 batches.
  • Transfer this mixture to your chilled ice cream maker bowl and start the ice cream making process according to the directions for your ice cream maker.
  • While the ice cream maker is working it's magic, take three of your cinnamon cookies and chop them up into 1/2 - 3/4 inch chunks.
  • And once your ice cream starts to become thick (usually after about 30 - 45 minutes of churning)...
  • Add in your cookie chunks and allow to churn only 30 seconds more until the cookies are just mixed in.
  • Once the ice cream maker's job is done, grab a muffin tin and lay one long strip of plastic wrap over the three open spots on the left side.
  • Proceed to spoon out ice cream into each of the three open spots just up to the top line and smooth over the surface with the back of your spoon.
  • Chop up your last three cookies into small pieces and crumbs and add about two teaspoons worth to the top of each ice cream "muffin."
  • Fold over the plastic wrap on the left side and then the right, and you're good to go!

Vegan Cinnamon Cookies

  • Preheat oven to 375 degrees.
  • In a medium sized bowl, mix together with a spoon the flour, salt, baking soda, cloves, cinnamon and 1/4 c. of the sugar.
  • Next, add the oil and mix again.  This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
  • Roll the dough into six equal sized balls and place on either a parchment-lined or lightly greased baking sheet.
  • Take the same bowl you just used and add the remaining one tablespoon of sugar to it.  Then, roll each ball of dough in the sugar so that they are completely coated. Return each ball to the baking sheet.
  • Bake in your preheated oven for 11-12 minutes or until the cookies can be easily removed from the sheet without falling apart.  Place cookies on a rack and allow to cool.

Notes

  • If you don't have a muffin tin or don't want to portion, you can keep your ice cream in the freezer in a glass container.
  • Make sure you soak your cashews for the right amount of time to ensure that they blend properly.
  • When shopping for cashews, be sure to buy the unroasted, unsalted type!
  • If feel like getting creative, you can even make ice cream cookie sandwiches with this ice cream. It goes great between 2 Peanut's Bake Shop Cinnamon Oatmeal Cookies - yum!
  • You can find flat parchment sheets HERE