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Rawkstar Cashew Banana Ice Cream

Desserts & Puddings Ice Creams & Sorbets
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I am going to warn you straight off the bat before I proceed any further - this ice cream is hard to quit eating!

So if you are prepared for a few extra calories on the lips and hips and get excited by bananas, then look no further than this delectable treat, that can literally be blended up in 5 minutes. Well, half an hour if you include the time churning in the ice cream maker. But you can walk around the house doing other things while the machine is working it’s magic! I will say, that you will need a high speed blender such as Vitamix in order to achieve a really creamy texture. A regular blender will yield a more grainy result.

I came up with the recipe for this ice cream when I mournfully realized I had run out of my last stash of frozen coconut meat that I had so lovingly collected from my last coconut smashing exercise. As the ends of my snout started to droop as I developed a rather childish pout I recalled an ice cream I had made years ago with raw cashews and fruit. I once again turned to my blender for inspiration, and set about throwing things in. The results were a hit on the first blend, and I have not changed this recipe since. Everyone loves this ice cream -- even the most devout cream dreamers and dairy devotees. This ice cream is so rich and creamy that it really is hard to believe that there is absolutely nothing bad in it! The secret to this ice cream’s success is to use extremely ripe bananas to capitalize on the natural sweetness.

I have used agave nectar in this recipe. But I catered a lunch for 20 people for Dr Carter’s lunch and lecture, and a lot of the guests were on the Sugar Circuit Diet. I used “Just Like Sugar” to sweeten the ice cream, and used equal quantities. It was absolutely delicious, and a huge hit. This sweetener is great. I must admit, I have only just discovered it. Dr Carter put me onto it, and I have been substituting recipes with it with great success. It is made from Chicory Root, Calcium, Vitamin C, and natural flavours from the peel of oranges. It is gluten free, dairy free, with no yeast, soy, or animal derivatives. Check out their website for more information on this fantastic sweetener.

This recipe is really fool proof and is literally child’s play. Actually, this would be a fantastic recipe to make with children to introduce them to ice cream making. You could add 1 ripe banana, and substitute berries for berry ice cream. You could try other fruit. You could add in coconut and chocolate. The sky is the limit. I would keep one of the bananas for some sweetness and texture. One thing I will say is to keep the mixture in the ice cream maker for a full 30 minutes. You will yield a much creamier product, more closely resembling conventional dairy ice cream if you just take an extra 10 minutes to churn it for the full half an hour. Then place in the freezer for a couple of hours and it will firm up further.

You will just not believe something so easy can taste so good! 

Raw Vegan Cashew Banana Ice Cream

Rawkstar Cashew Banana Ice Cream

  • 2 cups raw cashews soaked for 2 hours (soaking is optional)
  • 1 cup filtered water
  • 3 large really ripe organic bananas
  • 1/4 cup coconut nectar or maple syrup, “Just Like Sugar” or other sweetener
  • 1 Tbsp natural vanilla extract
  • pinch of Celtic sea salt
  1. Throw everything in the blender (I use my Vitamix) and keep tweaking until you are satisfied with your blend.
  2. Transfer to an ice cream maker and follow the manufacturer's instructions. Enjoy straight of the machine, or freeze to firm up and serve.


Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

this makes me want to cry. And my children love it too. Love it, love it, love it!!!!


Great recipe!  I substituted agave with honey and added a touch of cinnamon. Awesome!


Yum! Love your blend. Thanks for sharing.

This is so simple and so tasty. It made pigs out of us!


Hey ;-)

Made this yesterday and used it right before it was completely frozen in the freezer. Love IT..

This morning when I checked it, it was very very hard.
So just wondered if you let it thaw up before using it when you take it out or if you put in in maybe a foodprocessor to make it less hard???

Didnt make it in a icemachine as I have non..

Juicy love


Hey Rikke,
I just let mine defrost for about 5 -10 minutes before devouring because it can get a bit hard.
It goes back to the lovely soft consistency then.
If you haven’t used an ice cream machine, you could place it in a food processor with very powerful blades for a quick pulse or two!
Enjoy :)

Looks great! I would like to make it today. I have a re-furnished cuisineart ice cream maker, but no instructions on how to use it:(


Look online. All of those manuals are available.

Thanks, Will do. Just bought your app, looks amazing!


Yay! Thanks! Enjoy. There are so many awesome recipes.

Don’t have a nice cream maker. What if I use frozen banana will it work the same


You can absolutely make an instant version of this by blending cashews, vanilla, and water, and then adding enough frozen banana to get the texture and flavor you want. Enjoy!

Can this be made without the ice crem maker?


You could make a version of this by blending some cashews with a little bit of water, vanilla, and sweetener, and then blend briefly with enough frozen bananas to make an ice cream consistency. You could do this in a high-speed blender or a food processor.

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