Cherry Cashew Miso Ice Cream (vegan and no churn)

cherry miso cashew ice cream #vegan

A vegan sweet treat that is decadent and refreshing!  Miso provides that umami flavour in the dessert and the cherries bring a refreshing and tangy punch! Bonus: No ice cream maker required!



Cashew Miso Base

1 cup fresh medjool dates

1 cup creamy cashew butter

1 tbsp vanilla extract

1 1/4 cups almond milk

1/2 tbsp light miso (plus more to taste)

1/4 tsp salt

Cherry Swirl

3/4 cup sweet cherries, de-pitted

1 tsp maple syrup (or to taste)

1 tsp lemon juice

water to thin

Optional toppings: dairy free chocolate chips, cherries, cacao nibs


Add all of the ingredients for the cashew miso base into your high speed blender. Blend on high until completely smooth. Taste and add more miso if desired.  Pour into a freezer safe dish.  I used a loaf pan and it worked fine.

For the cherry swirl place all of the swirl ingredients in a small food processor or in a blender.  Blend until smooth. Add more sweetener if desired.

Add the cherry swirl in dollops on the cashew base and swirl with a knife. Don’t worry if it doesn’t look too pretty.

Place in the freezer for about 5 hours. If ice cream is too frozen and un-scoopable let it sit out for a bit before serving. Enjoy!


*Alternatively, if you don’t want to make the cherry swirl you can just pop halved cherries into the base.

*There isn’t really a substitution for the dates as a sweetener as they also add texture to the ice cream

*This recipe was based off of this delicious recipe by Audrey from Unconventional Baker.

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