Indulge in this creamy, naturally sweet Vegan Almond Cherry Ice Cream, a guilt-free treat perfect for any season.
Packed with plant-based protein from cashews and fiber from medjool dates and cherries, it’s rich in healthy fats and low in saturated fat.
Quick to prepare and freezer-friendly, this wholesome dessert is perfect for everyday enjoyment or meal-prep for summer gatherings.
Vegan Almond Cherry Ice Cream
Equipment
- 1 High-Speed Blender
- 1 ice cream maker (with freezer bowl frozen at least 24 hours)
- 1 mesh strainer
- 1 Medium saucepan
- 1 Freezer-Safe Container
- 1 chopstick or knife for swirling
Ingredients
Almond Ice Cream Base:
- 1 can full-fat coconut milk
- 1 cup medjool dates
- 1 cup raw cashews
- 2 tsp almond extract
- 1 tsp vanilla extract
- ¼ cup sliced almonds
- 1 tbsp tapioca syrup optional
Cherry Swirl:
- 1 ½ cups frozen dark sweet cherries
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Soak Cashews and Dates: Begin by placing the raw cashews and medjool dates into a large bowl. Cover them completely with water and allow them to soak in the refrigerator for at least 4 hours. For best results, soak them overnight. This softening process ensures the cashews blend into a luxuriously creamy base and the dates dissolve into a smooth, natural sweetness, eliminating any gritty texture.
- Prepare Your Ice Cream Maker: While your cashews and dates are soaking, make sure your ice cream maker’s freezer bowl is completely frozen. Most models require at least 24 hours in the freezer. A fully frozen bowl is essential for proper churning, as it allows the ice cream mixture to set gradually and achieve that soft, creamy texture that is rich yet airy.
- Strain and Blend the Base: Once the soaking is complete, drain the cashews and dates thoroughly using a fine mesh strainer. Transfer them to a high-speed blender and add the full-fat coconut milk, almond extract, vanilla extract, and tapioca syrup (if using). Blend the mixture on high for 1–2 minutes until it reaches a silky, completely smooth consistency. There should be no lumps; the mixture should resemble a thick, creamy custard. This step is crucial for creating a perfectly smooth ice cream.
- Churn the Almond Ice Cream: Pour the blended almond mixture into your prepared ice cream maker. Set the machine to churn for approximately 25–30 minutes. During this time, the mixture will gradually thicken and increase in volume. Keep an eye on it to ensure it maintains a creamy texture and does not freeze too solidly in the machine. Churning evenly incorporates air, resulting in a light yet creamy ice cream base.
- Make the Cherry Swirl: While the ice cream is churning, prepare the cherry swirl. In a medium saucepan, combine the frozen cherries, maple syrup, and vanilla extract. Place the saucepan over medium heat and cook for 10–15 minutes. The cherries will soften and release their juices. For a smooth swirl, blend the mixture until it becomes uniform and glossy. If you prefer chunks of fruit, simply leave it as is. This step creates a vibrant, fruity contrast to the rich almond base.
- Layer the Ice Cream and Cherry Swirl: Once the almond ice cream has finished churning, begin assembling the layered dessert. Start by adding half of the churned ice cream into a freezer-safe container. Drop generous spoonfuls of the cherry mixture on top, and gently swirl using a chopstick or butter knife to create a marbled effect. Sprinkle a portion of the sliced almonds over the top to add crunch. Repeat the layering process with the remaining ice cream, cherries, and almonds for an evenly distributed swirl and texture.
- Freeze Until Firm: Cover the container and place it in the freezer for at least 4 hours. This allows the ice cream to firm up completely while keeping its creamy consistency. For best results, avoid stirring during this final freezing stage. This step ensures your ice cream sets into a scoopable, indulgent treat that maintains the integrity of the cherry swirls.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones, and if desired, garnish with additional sliced almonds or a few fresh cherries. Enjoy this creamy, naturally sweet, and plant-based dessert as a refreshing and nourishing treat any time of year.
Notes
- Soaking cashews and dates overnight gives the creamiest ice cream base.
- Ensure the ice cream maker’s bowl is fully frozen for proper churning.
- Tapioca syrup is optional but helps add natural sweetness and improves texture.
- You can leave cherry swirls chunky or fully blended, depending on preference.
- Sliced almonds can be lightly toasted for extra flavor and crunch.
- Let ice cream sit for 5–10 minutes at room temperature before scooping for easier serving.
- Store in an airtight container to prevent freezer burn and maintain flavor.
Chef’s Secrets For Perfect Ice Cream
Creating a creamy vegan ice cream requires a few insider tricks.
Always soak your cashews and dates until soft; this ensures the base blends into a perfectly smooth, custard-like consistency.
Use full-fat coconut milk for a richer, creamier texture, as low-fat versions can result in icy crystals.
When swirling the cherries, don’t overmix—they should create beautiful ribbons rather than blending fully.
Lastly, slightly softening the ice cream before serving makes scooping effortless while retaining its perfect texture.
Serving Suggestions For Maximum Enjoyment
Vegan Almond Cherry Ice Cream pairs wonderfully with a variety of accompaniments.
Serve it in waffle cones, bowls, or alongside fresh seasonal fruits like strawberries or blueberries.
For added indulgence, drizzle with dairy-free chocolate or a light dusting of cinnamon.
Toasted coconut flakes, granola, or chopped nuts also add crunch and depth.
This ice cream works beautifully as a dessert for summer gatherings, festive occasions, or a simple after-dinner treat.
Storage Tips For Longer Freshness
To keep your ice cream at its best, store it in an airtight container to prevent freezer burn.
Place a sheet of parchment or wax paper directly on the surface before sealing to maintain smoothness and prevent ice crystals.
Keep it in the back of the freezer, where temperatures are most consistent.
For the best texture, allow frozen ice cream to soften at room temperature for 5–10 minutes before scooping.
Leftovers can safely last up to 2 weeks without compromising flavor.
Frequently Asked Questions
1. Can I use different nuts instead of cashews?
Yes, you can experiment with almonds or macadamias, but cashews provide the creamiest, most neutral base.
If using other nuts, consider soaking them overnight to achieve a similar smooth texture.
2. Can I make this ice cream without an ice cream maker?
Absolutely! Blend the base and pour it into a freezer-safe container, stirring every 30 minutes for the first 2–3 hours to incorporate air and prevent ice crystals.
The texture will be slightly less creamy but still delicious.
3. Are there sugar-free alternatives for dates and maple syrup?
You can substitute dates with unsweetened applesauce or a small amount of stevia or monk fruit sweetener.
For the cherry swirl, a sugar-free syrup works well, though natural sweetness in cherries helps balance flavors.
4. Can I make this ice cream ahead of time for parties?
Yes! This recipe is perfect for make-ahead preparation. Prepare and freeze up to 2 weeks in advance. Just allow it to soften slightly before serving for easy scooping.
5. Can I adjust the flavorings or add mix-ins?
Definitely! Almond and vanilla extracts create a classic base, but feel free to add a splash of orange zest, cocoa powder, or even chocolate chips.
Mix-ins like dried cherries or coconut flakes can also be incorporated during the last few minutes of churning.
