Brazilian Coconut Ice Cream

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Raw, dairy free ice cream, that’s actually good for you…what?! Oh yes! This amazingness is made out of organic nuts, coconuts, honey and a dash of vanilla, that’s pretty much it. I’ve been dying to make this recipe for a while now, after reading the back of some supermarket ice creams and reading a whole list of unsavoury ingredients. Ice cream should be a summer time treat, not a health threat.

This recipe is a great basic, and you can add cacao nibs, fruits and nuts to the mix right at the end.


Brazilian Coconut Ice Cream

  • 2 cups Brazil nuts
  • 1 cup shredded coconut
  • 2 cups water
  • ½ cup raw cashews (soaked for 8 hours)
  • ¼ cup raw honey
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla paste
  • Pinch of flakey sea salt


  1. First, make a nut milk. Blend the Brazil nuts with the coconut in 2 cups of water, then strain through a nut milk bag, or fine cheesecloth.
  2. Discard the pulp and pour the milk back into the blender.
  3. Add the rest of the ingredients and blend till nice and creamy.
  4. Pour the mixture into an ice cream maker and follow the instructions in the manual (mine for example needs to churn for 20 minutes).
  5. Once you reach the desired creaminess, pour the ice cream into popsicle molds and let set in the freezer.



Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.