Go Back

Dairy Free Chocolate Ice Cream

A rich, creamy vegan chocolate ice cream made without dairy, combining cashew cream and coconut milk for a delightful treat.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: Dairy Free, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup cashew pieces (soaked for optimal creaminess; I recommend using raw, unsalted) Soak in hot water for at least one hour
  • 2 cups hot water To soak the cashews
  • 1 can coconut cream (full-fat works best for a luscious consistency) Let sit unopened at room temperature for a few hours before using
  • 1/2 Tbsp vanilla extract Use pure extract for the best flavor
  • 1/4 tsp salt Balances the sweetness
  • 1/2 cup coconut sugar Can substitute with maple syrup
  • 1/4 cup water (for melting the chocolate)
  • 4 oz dark chocolate Go for at least 70% cocoa for rich flavor

Method
 

Preparation
  1. Soak the cashews in 2 cups of hot water for at least one hour to soften.
  2. Drain the soaked cashews and blend them with the soaking water until smooth and creamy.
  3. Add the coconut cream, vanilla extract, and salt to the blender and blend again until fully combined.
  4. In a saucepan over medium heat, dissolve the coconut sugar in 1/4 cup of water. Once dissolved, add the dark chocolate and stir until melted and smooth.
  5. Pour the melted chocolate mixture into the blender with the cashew cream and blend until fully integrated.
  6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
  7. Transfer the mixture to a loaf pan and freeze for at least 2-4 hours for a firmer ice cream.
  8. Allow to soften for 20 minutes before serving.

Notes

Store in an airtight container to prevent freezer burn. It can last up to two weeks but is best enjoyed fresh.