Cashew Chocolate Ice Cream
Only 6 ingredients and a high speed blender, you too can make this easy and creamy dessert!
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.
Notes
The longer the ice cream is in the freezer the harder it is 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.