By Akshara
April 28, 2026
The biggest hurdle with dairy-free frozen desserts is achieving that signature buttery mouthfeel without using heavy cream. This recipe solves that by using full-fat coconut milk and a hint of cashew butter, which mimics the fat content of traditional dairy. It is a velvety, high-density treat that skips the ice crystals, providing a luscious base that perfectly carries the aromatic speckles of real vanilla bean.
2 cans (400ml each) full-fat coconut milk, chilled overnight 1/2 cup maple syrup or agave nectar 1/4 cup smooth cashew butter (for extra creaminess) 1 tbsp pure vanilla bean paste or 1 scraped vanilla pod A pinch of sea salt
Scoop the solidified coconut cream from the top of the chilled cans into a large chilled bowl (discard the watery liquid).
Using a hand mixer, whip the coconut cream until it forms soft, airy peaks.
Gently fold in the maple syrup, cashew butter, vanilla, and salt until the mixture is uniform and glossy.
Pour into a shallow, freezer-safe container and freeze for 4–6 hours. This no-churn method stays creamy without the need for constant stirring or an expensive machine.