Fit Mitten Kitchen · by Ashley★ 5.0 (2)
Vegan Cashew Butter Fudge Coconut Ice Cream
NUTRITION · PER SERVING405M COOK
CAL 20%·PRO 10%
CARBS 40G39% OF CAL
5G FIBER3G OTHER31G TOTAL SUGAR
FAT 29G63% OF CAL
23G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy ice cream made from coconut milk, cashew butter, and dates with no ice cream maker needed. Vegan and free of common allergens.
dessertamerican⚙️ food processor⚡ microwave🥧 baking dish🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 14 oz cans full-fat coconut milk*
- 10 oz Medjool Dates (about 16-18 , soaked for 5 minutes, pitted and drained.)
- 1/2 TBS vanilla extract
- 2 TBS tapioca flour/starch (or cornstarch)
- 1/4 cup creamy cashew butter
- 3 TBS dairy-free mini chocolate chips
At a glance
PER SERVING · TIME 405M
CAL 20%·PRO 10%
CARBS 40G39% OF CAL
5G FIBER3G OTHER31G TOTAL SUGAR
FAT 29G63% OF CAL
23G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Sodium
- 16mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 42mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 16MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.