Description
This rich and creamy homemade chocolate ice cream is made with only 6 ingredients and no one would ever know it is dairy-free. It's made right in your blender so no ice cream machine is required!
Ingredients
- 1 (13.5-ounce) can full-fat unsweetened coconut milk (refrigerated overnight)*
- 1 cup raw unsalted cashews, soaked in advance, drained and rinsed**
- 1/2 cup unsweetened cocoa powder
- 3/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1.5 tablespoons pure vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Blend all ingredients. Add the coconut cream (only the solid portion from the top of the can - about 1 cup of coconut cream), soaked cashews, cocoa powder, maple syrup, coconut oil, vanilla and salt to a blender. Blend until smooth.
- Freeze until solid. Pour the ice cream mixture into any freezer-safe container. Freeze overnight or until solid.
- Scoop and serve! Let it sit for about 10-15 minutes at room temperature before serving for best results.
Equipment
Buy Now → Notes
*The coconut cream (the white solid portion) naturally rises to the top of a can of full-fat coconut milk when refrigerated, allowing you to easily separate it from the liquid. The solid portion is the only part of the can you will be using.
**The cashews need to be soaked in order to soften them to ensure optimal creaminess for this ice cream. This post on soaking cashews provides both overnight and quick-soak methods. Make sure to drain and rinse the cashews afterwards. For a cashew-free alternative use 3/4 cup raw blanched slivered almonds in place of the 1 cup of raw cashews. Do not use sliced almonds or whole almonds.
- Category: Dessert
- Method: Blender