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Cashew Chocolate Ice Cream
Lisa

Cashew Chocolate Ice Cream

Only 6 ingredients and a high speed blender, you to can make this easy and creamy dessert!
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Prep Time 4 hours 10 minutes
Cook Time 10 minutes
Soak cashews for 4 hours, before blending. 0 minutes
Total Time 4 hours 20 minutes
Servings: 4 Servings
Course: Dessert, gluten free, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups Raw Cashews
  • 1 3/4 Cup Plant Based Milk I used a vanilla unsweetened almond milk, use your favorite plant based milk.
  • 1/2 Cup Real Maple Syrup
  • 1 tsp Pure Vanilla
  • 1/3 Cup Powdered Cocoa
  • 1/8 tsp Salt
Toppings - Optional
  • 1 Banana
  • 3 Tbsp Crunchy or creamy Nut Butter of choice.
  • Chocolate Chips
  • Any nut of choice.

Equipment

  • High Speed Blender

Method
 

  1. In a small mixing bowl, add water to the raw cashews and leave them to soak for 4 to 6 hours or overnight.
  2. After soaking, drain and rinse the cashews.
  3. Add the cashews to a high speed blender.
  4. Continue by adding the other ingredients to the blender, the plant based milk, maple syrup, vanilla, salt, and cocoa powder.
  5. Blend on the highest setting until the mixture is creamy smooth.
  6. Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.
  7. After 5 to 10 minutes, remove from heat, pour into a glass dish and let the mixture cool.
  8. Once the mixture had cooled, place into the freezer.
  9. Leave in the freezer about 2 or more hours to set.
  10. 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.