Blue Coconut Cashew Dream Cream

Cool, creamy and naturally blue, this Blue Coconut Cashew Dream Cream turns a handful of whole-food ingredients into a surprisingly luxurious frozen treat. Rich coconut cream and soaked cashews create the velvety base, pure maple syrup provides just enough sweetness, and blue spirulina gives every scoop its beautiful ocean-blue hue—without artificial food coloring.

Unlike traditional ice cream built around heavy cream and refined sugar, this dairy-free version relies on coconut and cashews for its richness. The result is somewhere between a creamy gelato and a frozen coconut-cashew mousse: indulgent enough for dessert, yet made with thoughtfully chosen ingredients that fit beautifully into an anti-inflammatory–forward way of eating.

It is also naturally soft and spoonable once allowed to temper, making it an especially lovely Reset Kitchen dessert when harder or highly textured treats aren't appropriate.

Print Recipe

Prep Time 8 10

Freeze Time 6

Total Time 14 10

Ingredients

1 13.5-ounce can full-fat coconut milk, refrigerated overnight
1 cup raw unsalted cashews soaked overnight
1/4 cup pure maple syrup
2 tablespoons virgin coconut oil melted and slightly cooled
1 tablespoon coconut cream
1 teaspoon blue spirulina powder plus up to 1/2 teaspoon more for a deeper blue, if desired
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt

Instructions

Chill the Coconut Milk
Refrigerate the unopened can of full-fat coconut milk overnight.
When ready to prepare the recipe, open the can without shaking it.
Scoop the thick coconut cream from the top into a high-speed blender. Reserve the remaining coconut liquid rather than discarding it; you can use it in smoothies or another recipe.

Drain the Cashews

Drain the soaked cashews and discard the soaking water.
Rinse thoroughly under cool water and drain well.

Create the Cream Base

Add the soaked cashews to the blender with the coconut cream, maple syrup, melted coconut oil, additional tablespoon of coconut cream, vanilla and sea salt.
Blend on high for 60–90 seconds, or until exceptionally smooth and glossy.
Stop and scrape down the blender as necessary.
The mixture should have absolutely no noticeable cashew texture.
Add the Blue Spirulina
Add 1 teaspoon blue spirulina and blend briefly until the color is completely incorporated.
For a deeper blue, add additional spirulina 1/4 teaspoon at a time.
Avoid adding more simply for color—the flavor can become more noticeable as the quantity increases.
Taste and adjust the maple syrup if necessary.

Freeze

Transfer the mixture to a shallow glass or freezer-safe container and smooth the surface.
Cover and freeze for 30 minutes.
Remove from the freezer and stir thoroughly, scraping the firmer mixture from the edges toward the center.

Return to the freezer.

Repeat every 30 minutes for approximately 2 hours. This helps break up larger ice crystals and produces a smoother texture without an ice cream machine.
After the final stirring, cover and freeze for another 2–4 hours, or until scoopable.

Temper Before Serving

Remove the Dream Cream from the freezer approximately 10–15 minutes before serving.
Allow it to soften until a spoon or ice cream scoop moves through it easily.
Scoop into small bowls and serve.

Optional Ice Cream Machine Method

For the creamiest texture, prepare the mixture through Step 4 and refrigerate until thoroughly chilled.
Pour into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for approximately 2–3 hours to firm.
This method generally creates smaller ice crystals and a creamier result than the stir-and-freeze method.

RESET KITCHEN NOTES

Health & Healing Benefits

This dessert earns its place in The Reset Kitchen because it’s a whole-food, dairy-free alternative to highly processed frozen desserts, not because every ingredient independently fights inflammation.

Cashews provide plant protein, magnesium, copper and predominantly unsaturated fats. Blue spirulina contributes phycocyanin and antioxidant compounds. Coconut creates richness without dairy, while keeping the maple syrup modest allows the dessert to remain pleasantly sweet without relying on large quantities of refined sugar.

For an anti-inflammatory eating pattern, this is best viewed as an occasional nourishing treat within a predominantly plant-rich diet.

Texture Adaptation

Frozen/Scoopable: Serve after tempering for 10–15 minutes.

Very Soft: Allow to soften approximately 20 minutes, then stir until creamy.

Soft Spoonable: Refrigerate a portion rather than fully freezing it. The mixture becomes a thick coconut-cashew cream that can be eaten with a spoon.

Blended Dessert: Blend a softened portion with a small amount of coconut milk until it reaches a smooth pudding or soft-serve consistency.

Table to Blender™

This is one of the unusual Reset Kitchen recipes that is essentially blender-ready from the beginning.

For a family dessert, freeze the mixture and serve it in scoops.

For someone needing a softer texture, reserve a portion before freezing. Refrigerate it in a covered container and serve as a silky Blue Coconut Cashew Cream.

For a soft-serve consistency, allow the frozen dessert to soften and blend with coconut milk 1 tablespoon at a time until completely smooth.

For an ultra-smooth consistency, pass the freshly blended mixture through a fine-mesh sieve before chilling.

No separate dessert needs to be prepared—the same beautiful blue treat simply changes texture.

Healing Stages & Post-Surgery Guidance

Although this dessert becomes very smooth, cashews are nuts and may leave extremely fine particles even after high-speed blending.

It isn’t appropriate for a clear-liquid stage.

For later puréed or soft-food stages, the unfrozen or softly blended version may be more appropriate than firmly frozen ice cream. Very cold foods can also be uncomfortable for some people during oral recovery.

If a completely particle-free texture is required, strain the blended mixture thoroughly and follow the texture guidelines provided by the individual’s healthcare team.

Reset Kitchen Notes

Use full-fat coconut milk. Light coconut milk doesn’t contain enough fat to produce the same creamy frozen texture.

Don’t shake the can. Refrigerating it overnight allows the rich coconut cream to separate from the thinner liquid.

Soak the cashews thoroughly. Overnight soaking produces an especially smooth base and reduces the amount of blending needed.

Blend longer than you think. Cashew particles are particularly noticeable in frozen desserts. The base should be silky before it ever enters the freezer.

Add spirulina gradually. Different brands vary dramatically in color intensity. Start with 1 teaspoon before deciding whether the dessert needs more.

Expect natural color variation. Blue spirulina can range from powder blue to vivid turquoise depending on the product and other ingredients.

Don’t skip tempering. Because this homemade dessert doesn’t contain the stabilizers used in commercial ice cream, it will become quite firm in a home freezer. Ten to fifteen minutes at room temperature restores its creamy scoopable consistency.

Skip the sprinkles shown in the photograph if you are on a pureed or soft food, or non-chew diet.

Reset Kitchen Reflection

Sometimes nourishment gets to be playful, too. A healing kitchen doesn’t have to be a place where every meal feels medicinal or serious. Sometimes it can be a bowl of naturally blue ice cream—beautiful, unexpected and made with ingredients chosen with care.

Because there should always be room at the table for a little joy.

Blue Coconut Cashew Dream Cream