Go Back
+ servings
Creamy Raw Chocolate Ice Cream
No ratings yet

Creamy Raw Chocolate Ice Cream

Author - Gena Hamshaw
Yields: 4 -6 servings

Ingredients

  • 3 cups raw cashews soaked overnight and drained
  • 1/3 cup coconut oil melted
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2/3-3/4 cup maple syrup agave, or yacon syrup (adjust based on how sweet you'd like it to be)
  • 1/4 cup raw cacao powder or natural cocoa powder
  • 4 1/2 ounces Aloha superfood chocolate 2 bars, melted (you can substitute your favorite vegan 60% or higher dark chocolate brand)
  • 3/4 cup almond milk

Instructions

  • The day before making, freeze the necessary parts of your ice cream maker.
  • Blend all ingredients together in a high speed blender, using the tamp to help facilitate blending.
  • Pour the mixture into your ice cream maker and freeze using manufacturer's instructions. Store in a freezer-safe container. Before re-serving the ice cream, give it plenty of time to soften; cashew and coconut based ice creams tend to get quite firm, so allow yourself at least 30 minutes of thaw time.