Failsafe Ice-cream
Desserts, Healthy Snacks, Vegetarian

maple and cashew ice-cream (dairy free!)

{gluten, dairy, soy and egg free. contains nuts}

I have been wanting to make homemade ice-cream for such a long time. I remember my mum getting an ice-cream cookbook when I was about 5 or 6 and I thought that was the best present ever! I used to sit, flicking through the recipes and picking ones I’d like to try. We never got an ice cream maker, so the attempts we made never really worked well.

When I started this elimination diet for my son, it was the beginning of summer. I tried making some homemade ice blocks with pear puree (once I found out pear juice wasn’t allowed. whoops). The texture was really weird and gloopy and not great. Jack ate them as he’s not really fussy, but I wanted to reignite my passion for homemade frozen treats…and so here we are.

We have been dairy and soy free for the entire elimination challenge so buying even the sanitarium so good ice-cream was out of bounds for us. I did some research online (which is what I like to do) and came across some really great ideas from vegan blogs.

The secret to creamy dairy-free ice-cream?

Cashew butter!

Absolutely genius. Thanks, @vintagemixer for the inspiration.

The OTHER SECRET to creamy dairy-free ice-cream or in fact any ice cream is to use an ice-cream machine. Now don’t go rolling your eyes at me. I was a sceptic once too and I’m all for less clutter and less ridiculously specific appliances (like perhaps if the ice-cream machine didn’t ONLY make ice-cream…if it made loaves of bread or rocked your child to sleep…THEN it would be worthwhile). You know what, I really do understand that rationale.

BUT. I have to say. If I hadn’t borrowed one of my mother in law, that I would absolutely spend the $50ish to get one myself. Especially if you are dairy free. It’s so simple to make and easy to clean and just wonderful.

So here is my fabulous and creamy ice-cream that is 100% dairy free and tastes like sweet maples with a hint of nuttiness.

Try it and you’ll be in ice cream heaven. 


Laura McDonald - Simply Failsafe author and creator

maple and cashew ice-cream (dairy free!)
Prep time:
Cook time:
Total time:
Serves: 10
Beautifully creamy with a hint of sweetness from the maple and nuttiness from the cashews. For those on the strict elimination diet, limit your servings as the criteria for cashews is about 1 scoop (10 cashews) per day and less for children. Enjoy!
  • 1.5 cups raw cashews*
  • 1/3 cup failsafe oil (rice bran oil)
  • 2 cups unsweetened rice milk (cold is best)**
  • 3/4 cup maple syrup***
  • Pinch salt
  • 1 tsp vanilla extract
  1. Place ice cream bucket (from ice cream maker) in the freezer 24hr before you make the ice cream.
  2. Place cashews into a blender and blend until they resemble fine breadcrumbs. Add the oil and continue blending. If it doesn’t come together, add a splash of the measured rice milk to loosen it until it becomes a loose paste. Add a good pinch of salt. Add remaining ingredients and blend for 2-3min or until frothy.
  3. Put the mixture into the fridge to cool down for a couple of hours (if you used cold rice milk this step isn’t necessary).
  4. Place your ice cream bucket in the machine according to manufacturer instructions. Turn on the ice cream maker and pour the mixture in while it churns.
  5. Churn for 20-40min or until it looks halfway between a thick shake and soft serve ice cream.
  6. Pour into a freezer safe container with a lid (I use decor glass containers with plastic lids).
  7. Freeze for 4+ hours or until firm.
*cashew butter: if you are failsafe it’s best to make your own cashew butter from raw nuts. If you aren’t failsafe, then you could use a jar of cashew butter or indeed any nut butter (allergy permitting).[br][br]**rice milk: you could try this with any non-dairy milk but rice milk or soy milk is really the only failsafe ones.[br][br]***maple syrup: I found the ice-cream quite sweet with 3/4 cup maple syrup. I might try 1/2 cup next time but do what suits your tastes.[br][br]If you don’t have an ice-cream maker, you could try pouring the cold mixture from the blender into a dish or glass container. Place in the freezer and stir every 20min until set. It won’t be as creamy as in the ice-cream maker but I’m sure it will taste delicious![br][br]Use within 2 weeks otherwise it may become icy.



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