Cashew Coconut Date Swirl Vegan “Ice Cream”

I am trying out a dairy-free diet for the month of July, and of course the #1 thing I am stressed about missing out on is ice cream. I love ice cream! During the summer we routinely whip up homemade versions: mint cookie, brown butter swirl, strawberry, peach…they are all amazing and made with our wonderfully dark egg yolks and organic cream.

So to avoid missing out on ice cream season, I decided to try out a dairy free option: coconut cashew with date swirl. I found a recipe here and modified it to make it my own. The results: really quite good! It was a tad bit sweet for my tastes, and I may have added a touch too much rum. However it was super creamy and cold and delicious (and easy!) to make. Made even better with a sprinkle of coarse salt on top.


Cashew Coconut Date Swirl Vegan “Ice Cream”


  • 16 oz water
  • 1.5 packets powdered coconut (we used this one…higher fat content that some)
  • 1.5 cups raw cashew pieces, soaked 6 hours and drained
  • Vanilla
  • Salt
  • Dollop of dark rum
  • ½ cup coconut sugar

Date swirl:

  • 12-14 dates, soaked in hot water 10 mins and drained
  • good salt (we use coarse kosher) as this makes it taste like salted caramel!
  • 2-6 Tbs warm water as needed (we used drained water from date soaking for extra flavor)

Place a glass or metal freezer pan (we use a pyrex bread pan) in the freezer to get cold. Blend ingredients in blender until smooth (as smooth as you can make it!) and set in fridge for at least 4-6 hours (overnight it best). Make the date sauce by pulsing soaked dates, salt and water as needed in a food processor until smooth. Press through a fine sieve to get it extra creamy. Refrigerate.

Pour into ice cream maker and churn until thick and semi-solid. NOTE: this was super quick compared to regular ice cream. It took only ~10 minutes in our Cuisinart churn before I transferred it to the freezer dish.

Dump ½ frozen ice cream base into frozen pan, add date sauce, swirl with a knife, add remaining base and top with a little more sauce. Freeze at least 6 hours before eating.

I recommend eating with a sprinkle of extra salt on top.



3 thoughts on “Cashew Coconut Date Swirl Vegan “Ice Cream”

  1. Packets of coconut powder? Never heard of those! I hope the dairy free experiment does what you are hoping. Has this been an issue for a long time? Bummer… But if I know you, you’ll figure it all out. Hang in there and keep sending recipes! Love to both of you. 😘 Sent from my iPhone


    • Thanks for the support! We discovered the coconut milk powder traveling in the Caribbean and have been hooked ever since. We buy it at the local asian market and it is awesome!

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