Cashew, Cardamom & Banana Ice Cream (vegan)

icecream 35A super easy, dairy free and deliciously healthy dessert, or snack. This recipe is the perfect way to use up over-ripe bananas, and the combination of ingredients like cashews, cardamom and bananas themselves can all help lower blood pressure, contribute to healthy muscles and boost mood levels too.

I popped mine in a bread loaf tin, but feel free to use any freezer-suitable container.

Give this a go and keep it on hand in the freezer for warm Summery days!


(makes enough to fill one loaf tin)

  • 4 medium over-ripe bananas
  • 2 handfuls cashews
  • 1/2 cup your choice of milk (almond / rice / cashew)
  • 5 cardamom pods, crushed – or 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • 1 handful cacao nibs (optional – full of magnesium and energy-boosting nutrients)
  • 2 tbsp stevia (optional – could also use 5 dates)


  1. Add all the ingredients to a blender or food processor, other than half of the cashews and the cacao nibs
  2. Blend well until it all reaches a smooth consistency
  3. Pour into a loaf tin or container
  4. Sprinkle over the rest of the cashews and cacao nibs and gently stir
  5. Place in the fridge and leave overnight or for 3-4 hours. For the very best results, stir every half an hour for up to 4 hours (but obviously not if you’re leaving it over night….)







Published by emmanewlynyoga

Musician, music lover, yoga teacher, yoga student, massage therapist.

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