Cashew Coconut Ice Cream Recipe – Easy Maple Tahini Delight

Last Updated on 4 months by Neha Deshmukh

Cashew Coconut Ice Cream Recipe – Easy Maple Tahini Delight

Hey everyone! If you’re anything like me, you need a good ice cream recipe in your back pocket, especially with the Indian summers getting hotter each year. And this isn’t just any ice cream. This Cashew Coconut Ice Cream is unbelievably creamy, subtly sweet, and has this amazing nutty depth from the tahini. I first made this when I was craving something cool and comforting, but didn’t want anything too heavy. Trust me, it’s a game changer!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, minimal effort involved. It’s also naturally vegan and gluten-free, making it perfect for everyone. But the best part? The flavour! The combination of cashew, coconut, maple, and tahini is just… chef’s kiss. It’s a sophisticated sweetness that’s so refreshing.

Ingredients

Here’s what you’ll need to whip up this dreamy ice cream:

• ?? cup Cashews
• 1 can (400ml) Unsweetened Coconut Milk
• ?? cup Tahini
• ?? cup Maple Syrup
• 2 tablespoons Raisins

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your ice cream.

Cashews: Choosing the Right Type & Soaking

Raw cashews are the star here. I recommend using whole cashews rather than pieces, as they tend to blend smoother. About 150-200g is a good amount. Soaking them in hot water for at least 30 minutes (or even overnight in the fridge) is crucial. This softens them up and ensures a super creamy texture. Don’t skip this step!

Coconut Milk: Full-Fat vs. Light & Regional Variations

Full-fat coconut milk is the way to go for richness. The higher fat content creates a much creamier ice cream. You can find good quality coconut milk in most Indian grocery stores. Brands like Aroy-D or Thai Kitchen are reliable. Avoid using “lite” coconut milk, as it won’t give you the same results.

Tahini: Sesame Seed Quality & Flavor Profiles

Tahini is sesame seed paste, and its quality really matters. Look for tahini that’s smooth, creamy, and has a slightly nutty aroma. Some tahini can be a little bitter, so taste it before adding it to the recipe. A good brand will make all the difference.

Maple Syrup: Grade & Natural Sweetness

I prefer using pure maple syrup for its lovely flavour. Grade A (formerly known as Golden Delicate Taste) is a good choice, but Grade B (formerly known as Robust Taste) will give you a deeper, more caramel-like flavour. Adjust the amount to your liking – we all have different sweetness preferences! About 80-120ml is a good starting point.

Raisins: Varieties & Optional Soaking

I like using golden raisins for a touch of sweetness and chewiness. But feel free to use any kind you prefer – dark raisins, sultanas, even chopped dates would work beautifully. Soaking them in warm water for 10 minutes before adding them to the ice cream machine will plump them up nicely.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, drain those soaked cashews and add them to a high-speed blender along with the can of coconut milk.
2. Blend, blend, blend! You want a super smooth and creamy mixture, so this might take a few minutes. Scrape down the sides of the blender as needed.
3. Now, add the tahini and maple syrup to the blender. Blend again until everything is fully combined and beautifully smooth.
4. Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the raisins. This helps distribute them evenly throughout the ice cream.
5. Once churned, transfer the ice cream to a freezer-safe container. I like to use a loaf pan lined with parchment paper.
6. Freeze for at least 4-6 hours, or until firm.
7. Serve with a drizzle of maple syrup, and enjoy!

Expert Tips

Want to make this ice cream even better? Here are a few of my secrets:

Achieving the Perfect Creamy Texture

The key to creamy ice cream is a high-powered blender and well-soaked cashews. Don’t skimp on either!

Preventing Ice Crystals

To minimize ice crystals, make sure your ice cream base is thoroughly chilled before churning. You can also add a tablespoon of vodka or another neutral spirit – it won’t affect the flavour, but it will help keep the ice cream soft.

Adjusting Sweetness Levels

Taste the mixture before churning and adjust the maple syrup to your liking. Remember that freezing can dull the sweetness, so you might want to add a little extra.

Variations

Let’s get creative!

Vegan Cashew Coconut Ice Cream (Naturally Vegan!)

This recipe is already vegan, which is fantastic! Just double-check that your maple syrup is 100% pure.

Gluten-Free Cashew Coconut Ice Cream (Naturally Gluten-Free!)

Yep, this one’s naturally gluten-free too! Perfect for those with dietary restrictions.

Spice Level: Adding a Hint of Cardamom or Cinnamon

My dadi (grandmother) always added a pinch of cardamom to her desserts. Try adding ¼ teaspoon of ground cardamom or cinnamon to the blender for a warm, fragrant twist.

Festival Adaptations: A Cooling Treat for Summer Festivals

This ice cream is the perfect way to cool down during summer festivals like Teej or Onam. It’s light, refreshing, and a welcome treat after all the rich food!

Serving Suggestions

This ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Drizzle with extra maple syrup.
• Top with chopped nuts (pistachios or almonds would be lovely).
• Serve with fresh berries.
• Crush some cardamom biscuits on top for a delightful crunch.

Storage Instructions

Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

Can I use roasted cashews for this recipe?

While you can, roasted cashews will give the ice cream a slightly different flavour. I recommend sticking with raw cashews for the best results.

What if I don’t have an ice cream machine?

No problem! You can still make this ice cream without an ice cream machine. Pour the mixture into a freezer-safe container and freeze for about 30 minutes. Then, take it out and whisk vigorously to break up the ice crystals. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream is firm. It’s a bit more work, but totally worth it!

Can I substitute the maple syrup with another sweetener?

You can try using agave nectar or coconut sugar, but the flavour will be slightly different. Maple syrup really complements the other ingredients.

How long does this ice cream keep in the freezer?

It’s best enjoyed within 2 weeks for optimal texture and flavour.

Can I add other fruits or nuts to this ice cream?

Absolutely! Mangoes, strawberries, or chopped pistachios would all be delicious additions. Feel free to experiment and create your own unique flavour combinations!