With the heat we have been having this week all I could think about was ice cream! This chocolate vegan ice cream definitely hit the spot! It is not made with any coconut milk which can be overpowering. I don’t mind coconut flavor in just about anything, but my kids get really sick it! So they were thrilled with this delicious ice cream!
My oldest daughter can eat dairy unlike the rest of us and she said this ice cream tastes so good better then diary ice cream! That said a lot!
Preparing The Base
The first step to making the vegan chocolate ice cream is soaking the cashews. I soaked two cups cashews in two cups water for about 4 hrs. You can probably get away with only soaking them for two hours if you have a high quality high pressure blender. I was only using my Nutribullet for this.
Making The Ice Cream
After cashews have soaked blend them in a high pressure blender with the water they were soaked in. I divided the cashews and water into two batches for my Nutribullet.
Be sure you blend the cashews and water until very, very smooth. I thought I blended my cashews really well and there was still a couple small pieces of cashews in my ice cream. It was still delicious and it was only one bite that had a couple pieces.
Next, I stirred in pink salt, honey or maple syrup, vanilla extract, and a tablespoon of coffee! The vanilla extract and coffee will really help give the chocolate a depth of flavor. So worth it! Stir this well with a whisk.
Finally, add in your cocoa powder to the cashew base. I just love the color contrast here.
This creamy chocolate vegan ice cream is now ready for the freezer! You do not need an ice cream maker for this. I did use my ice cream maker bowl to keep my ice cream in. You can put your ice cream in any type of freezer safe container! Cover with plastic wrap or some sort of lid.
If you want to add chanciness to your ice cream, wait until has had time to freeze a little and thicken up. Maybe one hour after it has been in the freezer, depending on your freezer, stir in some chocolate chips, nuts, shredded coconut, or caramel or whatever sounds good to you! I left this chocolate vegan ice cream smooth this time, but next time I will adding some chunks! I love chunky ice cream!
Topping The Ice Cream
This ice cream tastes best if you let it sit for a few minutes before you dig in! It gives it a chance to let the creaminess out! lol
Here I topped my chocolate ice cream with my homemade vegan caramel sauce! It is so delicious! I promise you will love it! You can find that simple recipe here! And guess what? It is made with no refined sugars and tastes amazing!
Went ahead and linked these cute ice cream dishes!
It was so hard to stop at that one bite to take a picture! lol
I hope you love it and please leave me a comment and let me know what you think!
Thank You so much!
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Vegan Chocolate Ice Cream
Equipment
- High Pressure Blender
Ingredients
- 2 cups raw cashews
- 2 cups water
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or honey (honey makes it non vegan)
- 15 drops liquid stevia
- 2 tsp vanilla extract
- 1 tbsp coffee
- 1/2 tsp pink himalayan salt
Instructions
- First you will need to soak the cashews in the water for 4 hours or longer.
- Once soaked, puree the cashews in the water in a high pressure blender. Puree until very smooth.
- Pour cahsew puree into a large bowl and stir in maple syrup or honey, salt, vanilla extract, stevia, and coffee.
- Next, with a whisk blend in the cocoa powder until smooth.
- Finally, it's ready to freeze! Place in a freezer safe container and cover. If adding in chunks or pieces of some sorts, stir in after the ice cream has frozen for at least an hour. Enjoy!
