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Sharon’s Cashew Ice-Cream

Kazim Ali, a poet friend of mine, developed this ice cream as a dessert poem for me. 




1 cup cashews

2 cups soy milk, almond milk, or coconut milk

1 avocado, peeled and pitted

1/2 cup maple syrup or agave

1/4 cup peanut butter or almond butter

1 tablespoon vanilla extract

1 teaspoon sea salt

1/4 cup unsweetened cocoa powder




  1. Soak the cashews in 1 1/2 cups water for at least 4 hours or overnight. Drain.
  2. In the bowl of a food processor or in a blender jar, place the cashews, soy milk, avocado, maple syrup, peanut butter, vanilla, salt, and cocoa powder.
  3. Process or blend until creamy.
  4. Pour into a 1-qart container, cover, and let sit in the freezer at least 6 hours, until frozen.


Serves 10 to 12.


If you love this recipe, you can grab Simple Recipes for Joy, Sharon’s amazing book of vegan recipes and tips by clicking here!