Vegan Chocolate Ice Cream
Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours or even overnight.
- Cook10 h
- Total10 h
- Serves6
- LevelEasy
Ingredients
- 1 14-ounce (400 ml) can full fat coconut milk
- 1/2 cup (160 g) Agave syrup
- 1 1/2 cup (200 g) raw unsalted cashews
- 1/4 cup (4 tbsp) unsweetened cocoa powder
Method
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours or even overnight.
- Drain and rinse the cashews.
- Blend all the ingredients in a blender until smooth. Chill this mixture in the fridge for at least 4 hours, better overnight.
- We used an ice cream maker to make this recipe. You need to place the ice cream churning bowl in the freezer the night before and the next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (our ice cream was ready in 30 minutes).
- You can eat the ice cream immediately or store it in a sealed container in the freezer for 1 or 2 weeks.
