Last Updated on November 17, 2024
This Cashew Chocolate Ice Cream is such a smooth and creamy dairy free treat.
With only 6 ingredients and a high speed blender, you too can make this easy and creamy dessert!
Why do I use cashews to make this ice cream?
Cashews have a mild buttery richness and a creamy texture, which make them perfect for ice cream.
Do you need a ice cream maker? NO!
I made this ice cream by pouring the mixture into a 8 x 7 glass dish to freeze.
After a couple hours, remove the dish, scoop, and serve.
The longer the ice cream is in the freezer the harder it will be to scoop!
So about a half hour before serving, remove the dish from the freezer and set it on the counter.
Once the ice cream has softened, scoop and serve.
Another way to make this ice cream softer and creamier is by blending in the high speed blender with extra plant based milk.
Personally I love my ice cream with an almost smoothy like texture, the more melted the better!
Ingredients for this Dairy Free Ice Cream
- Raw Cashews – Using raw cashews for this ice cream will give a more neutral and creamier texture when blended.
- Plant Based Milk – In this recipe I used a vanilla unsweetened almond milk, pick your favorite milk.
- Real Maple Syrup – Maple Syrup adds a slight maple flavor with hints of vanilla and caramel, as well as adding just the right amount of sweetness.
- Coco Powder – The coco powder adds an robust chocolate flavor to the ice cream.
- Flavor Enhancers – I added two flavor enhancers to this ice cream, vanilla extract and salt.
How to make Cashew Chocolate Ice Cream
In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
After soaking, drain and rinse the cashews.
Add the cashews to a high speed blender.
Continue by adding to the blender, the plant based milk, maple syrup, vanilla, salt, and cocoa powder.
Blend on the highest setting until the mixture is creamy smooth.
Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.
After 5 to 10 minutes, remove from heat, pour into a glass dish and let the mixture cool.
Once the mixture had cooled, place into the freezer.
Leave in the freezer about 2 or more hours to set.
Before serving, take the dish out of the freezer and let it set on the counter for about a 1/2 hour, long enough that the ice cream is easily scoop-able to serve.
Cashew Chocolate Ice Cream
Equipment
- High Speed Blender
Ingredients
- 2 Cups Raw Cashews
- 1 3/4 Cup Plant Based Milk I used a vanilla unsweetened almond milk.
- 1/2 Cup Real Maple Syrup
- 1 tsp Pure Vanilla
- 1/3 Cup Powdered Cocoa
- 1/8 tsp Salt
Toppings
- 1 Banana
- 3 Tbsp Crunchy or creamy Nut Butter of choice.
- Chocolate Chips
- Any nut of choice.
Instructions
- In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
- After soaking, drain and rinse the cashews.
- Add the cashews to a high speed blender.
- Continue by adding to the blender, the plant based milk, maple syrup, vanilla, salt, and cocoa powder.
- Blend on the highest setting until the mixture is creamy smooth.
- Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.
- After 5 to 10 minutes, remove from heat, pour into a glass dish and let the mixture cool.
- Once the mixture had cooled, place into the freezer.
- Leave in the freezer about 2 or more hours to set.
- Before serving, take the dish out of the freezer and let it set on the counter for about a 1/2 hour, long enough that the ice cream is easily scoop-able to serve.
