Whipped Vanilla Coconut Nice Cream
4.8(390 ratings)Not every nice cream needs a banana. This one relies on young coconut and cashews for a clean, true vanilla flavour that tastes much closer to classic ice cream. Freezing it in shallow layers and re-whipping gives the fluffy, cloud-like texture. Pile it into a jar and top with a sprig of mint or lemon verbena.
- Hands-on
- 20 min
- Freeze
- 4 hr
- Total
- 4 hr 20 min
- Serves
- 6
- Level
- Moderate
Method
-
Step 1: Blend the coconut meat, cashews, coconut water, nectar, coconut oil, vanilla seeds and salt until the mixture is completely smooth and silky.
-
Step 2: Pour into a shallow container and freeze for two hours, until firm around the edges but still soft in the centre.
-
Step 3: Break the semi-frozen mixture into chunks and whip in a food processor until pale and fluffy, then return it to the container.
-
Step 4: Freeze for another two hours, then whip once more just before serving. Spoon into a jar and tuck in the mint sprig.
Same technique, different aisle
More from Nice Cream & Pops
Keep cooking without the stove
Rainbow Fruit Layer Popsicles
Striped popsicles built from separate purees of watermelon, orange, mango, kiwi and blueberry, frozen layer by layer into bright rainbow bands.
Blueberry Ripple Cashew Slice
A creamy lemon cashew base rippled with a thick mixed berry puree, frozen in a tray and cut into generous slices with dramatic dark swirls.
Raspberry Coconut Freezer Bars
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
Orange Lime Cashew Creamsicles
Old-fashioned creamsicle flavour made raw, with fresh orange and lime juice folded through a vanilla cashew cream and frozen into smooth, pastel pops.