This is a delicious fudge chocolate ice cream that will melt in your mouth!
Raw Fudgy Chocolate Ice Cream [Vegan]
Ingredients
- 1 1/4 cups raw cashews, soaked overnight for 6-8 hours.
- 13.5-oz of full-fat coconut milk
- 3 tablespoons melted coconut oil
- 1/4 cup raw honey or maple syrup
- 1/4 cup fancy Medjool dates (soaked for 30+ minutes)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoons sea salt
- 3/4 cup raw cacao powder
- (Optional): 1/4 cup of raw cacao nibs on top
Preparation
- The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
- When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and raw cacao powder to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
- Adjust the sweetness as needed, adding more raw honey or maple syrup if desired.
- Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add raw cacao nibs (and other additions, such as edible flowers) on top.
- Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
- Enjoy immediately or transfer ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep in the freezer for 7-10 days.
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Chocolate
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About The Author
Amanda Froelich
See My Recipes Healthy recipes from a plant-based chef.
Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.
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