You won’t believe how delicious and easy this homemade ice cream recipe is (and we promise it doesn’t taste like cauliflower)! This sneaky cauliflower ice cream only takes 10 minutes of prep time.

Start by boiling cauliflower florets until tender, then blend with creamy soaked cashews, coconut cream and a touch of sweetener in a food processor until smooth. Then the freezer does all the work transforming the whipped mixture into creamy, delicious ice cream.

When we say delicious, we mean it! The flavor and texture of this recipe is exactly like velvety, thick, melt-in-your-mouth vanilla ice cream. It’s so good we guarantee you’ll be running back to the freezer for more!

The hardest part of this recipe is choosing the toppings. We used cacao nibs to complement the vanilla flavor with their chocolatey espresso taste, but you can also swirl in nut butter, Paleo caramel sauce, raw nuts or even fresh fruit. The options are endless!

The ice cream stays good in the freezer up to a month. Be sure to keep it in an airtight container instead of the pan you made it in, so that it stays fresh as long as possible.

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Enjoy your cauliflower ice cream for birthdays, family gatherings, or anytime you feel the need to get your ice cream fix without the dairy. It’s great served with Paleo granola, brownies, cookies and cakes!

Megan Olson

Sneaky Cauliflower Ice Cream Recipe

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Total time:6 hrs
10 mins

Cook Time: 6 hrs 6 hours

Prep Time: 10 mins 10 minutes

Serves:8

Sneaky Cauliflower Ice Cream Recipe

Recipe by: Megan Olson

You won’t believe how delicious and easy this homemade ice cream recipe is! This sneaky cauliflower ice cream only takes 10 minutes of prep time.

Tools

• Freezer-friendly bread pan
• Parchment paper
• Food processor
• Ice cream scoop

Ingredients

• 1 small cauliflower, cut into florets
• 1 cup cashews, soaked 20 minutes and drained
• 1 15-oz coconut cream can
• 2 T coconut flour
• ¼ cup raw honey
• ¼ cup melted coconut oil
• 2 t vanilla bean powder
• 1 t vanilla extract
• ¼ t sea salt
• Optional toppings: cacao nibs, raw nuts, nut butter, fruit

Instructions

• Bring a pot of water to a boil and add cauliflower florets. Boil cauliflower five minutes, then reduce to a simmer and let the cauliflower cook five minutes more, until tender.
• Drain the water from the pot and add the cauliflower to a food processor with all other ingredients.
• Blend the ingredients 1-2 minutes until creamy and smooth.
• Line a 12.25 x 5.75” pan with parchment paper and pour in the cauliflower mixture. Top with optional ingredients as desired.
• Place in the freezer to harden for six hours. Depending on where you live, it may take more or less time to freeze.
• When ready to eat, remove from the freezer, scoop and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Coconut flour (Nutiva)
Raw honey (Bee Farms)
Cold pressed coconut oil (Viva Naturals)
Vanilla bean powder (Kiva Health)

(You’ll Also Love: Pineapple Coconut Ice Cream (Dairy-Free))