Chocolate Vegan Ice Cream Recipe

Note: Before you begin, make sure your ice cream maker has been in the freezer for a minimum of 48 hours.

Ingredients:
– 1/2 cup soaked (+drained) cashews OR 1/4 cup cashew nut butter
– 1 can coconut milk
– 1/4 cup cocoa powder
– 3/4 cup granulated sweetener of choice
– 1 tsp rose water or vanilla extract

Instructions:

1. Preparation:
– If Soaking: Begin by soaking your cashews in boiling water for at least 4 hours or overnight. Alternatively, you can boil cashews for 15 minutes. (If using cashew nut butter, you can skip this step.)
– Drain the soaked cashews (or add cashew nut butter) and place them in a blender along with half of the coconut milk. Blend until smooth.

2. Blending:
– Add the remaining coconut milk, syrup of choice, granulated sweetener, and rose water or vanilla extract to the blender.

3. Mixture Preparation:
– Blend all the ingredients until you have a smooth and creamy mixture.

4. Churning:
– Pour the mixture into your pre-frozen ice cream maker.

5. Churning Process:
– Allow the mixture to churn in the ice cream maker for about 35-40 minutes. The goal is to achieve a creamy and scoopable consistency.

6. Serve or Store:
– Once the ice cream has reached the desired consistency, you have two options:
– Eat immediately for an indulgent treat.
– Transfer the ice cream into a frozen loaf tin or an airtight container for storage.

Enjoy your homemade chocolate vegan ice cream that’s both dairy-free and absolutely delightful!

Pro Tip: Customize the flavors by adding your favorite mix-ins, such as crushed nuts, chocolate chips, or swirls of fruit compote.

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