sweet treat

Whip These Up: Coconut Cashew Ice Cream Balls

A delicious dessert that leaves me satisfied and energized.

I made these ice cream balls one afternoon last week in response to a particularly acute craving for a chocolate brownie. Granted, they have next to nothing to do with a chocolate brownie, but whenever I start jonesing for something sugary I try to whip up a fruit-based dessert like this, so that ultimately, instead of feeling jacked up on a sugar high, I’m left satisfied and energized.

These cashew balls are packed full of good fats and proteins, so you’ll feel nourished at the same time as getting your sugar fix. The prunes provide a great natural sugar hit, and make for a delicious salted caramel flavor when paired when paired with a hint of salt.

This recipe is super easy to modify to suit both your pantry and your palette. You can play around with any of the ingredients, such using different milks or nuts and/or more or less fruit. The key is getting the right consistency: You want the mixture to be blended smoothly, but thick enough to hold its shape and achieve a rich, ice-cream consistency; when you’re done blending, it should be the texture of a thick cake batter. If it’s too runny, you can thicken it up by adding an extra handful of oats or nuts, and if it’s too thick you can thin it out with milk or water, one tablespoon at a time. As well as adding a boost of the seriously healthy kind of saturated fat, the coconut oil helps to solidify the balls and give them a denser, ice-cream consistency.



(Makes 12 balls)


  • 1 tablespoon oats
  • 1 cup cashews
  • 1 1/2 cups coconut milk
  • 8 prunes
  • 1 medium banana
  • 2 tablespoons extra virgin coconut oil
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla paste
  • 3 tablespoons sesame seeds


  1. Throw the oats, cashews, and coconut milk into a blender and pulse until smooth.
  2. Add prunes, bananas, salt, cinnamon, vanilla and coconut oil, and blend until combined. Add more milk or water to loosen the mixture up, or nuts or oats to thicken as needed.
  3. Space spoonfuls of the mixture around a plate and leave in the freezer for 2 hours.
  4. Once frozen to a point where the ice-cream will hold its shape, roll each blob into a ball.
  5. Put sesame seeds in a small bowl and roll some, or all, of the balls in the seeds.
  6. Leave in the freezer until serving. (The balls can be kept in the freezer for up to 2 weeks.)


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