This recipe is very versatile. You can make it into ice cream, ice pops or chocolate mousse. Easy peasy and so good!

Chocolate Ice Cream [Vegan, Paleo]

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Calories

158

Serves

5

Cooking Time

80

Ingredients

  • 1 cup raw cashews
  • 1/3 cup cocoa powder
  • 2 cups unsweetened dairy-free milk of choice (we use almond milk)
  • 1/4 teaspoon stevia powder
  • 6 pitted dates
  • 3 tablespoons maple syrup
  • 1/2 teaspoon xanthan gum

Preparation

  1. In a small bowl soak the cashews in enough water to cover them for one hourIn a separate bowl soak the dates in the milk for one hour.
  2. After the dates and cashews are soaked at them to a blender with the remaining ingredients and blend until smooth.
  3. In an airtight container freeze the mixture for 3 hours or until it reaches the ice cream texture.
  4. If you'd rather use your ice cream maker, freeze the mixture for one hour and then follow your ice cream maker instructions. This method yields a softer ice cream like soft serve.

Nutritional Information

Per Serving: Calories: 158 | Carbs: 20 g | Fat: 10 g | Protein: 6 g | Sodium: 64 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Katrina Nixon

See My Recipes

Beginner-friendly grain-free baking and sweets.

Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. I love the sun and being outside. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, and sugar.  I’ve spent a lot of time learning how to cook great tasting allergy free food which I share on my blog I Can't Eat What.

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