0 0
Chocolate Chunk Ice Cream

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 1/2 cups Raw Cashews (Pre Soaked)
1 can Full Fat Coconut Milk
1 cup Maple Syrup
1 tsp Sea Salt
1/2 cup Cocoa Powder
1/2 cup Melted Chocolate
2 tbsp (1 shot) Espresso/Coffee
1/2 cup (or more) Dark/Semi-Sweet Chocolate Chunks

Chocolate Chunk Ice Cream

Dairy free, incredibly creamy and chocolate-y ice cream!

Features:
    • 4 hours
    • Serves 8
    • Medium

    Directions

    Raise your hand if you like chocolate – that’s what I thought. Ok, I can’t actually see your hand but if you clicked on this recipe, I can assume right?

    Since I already have a vanilla ice cream recipe up, it was time I created a chocolate ice cream. To keep it healthier and better for your tummy, I am keeping it dairy free once again. Plus, real ice cream with eggs and heavy cream is intimidating to make.

    This chocolate ice cream also has triple the amount of chocolate. Cocoa powder, melted chocolate and chocolate chunks!

    Steps

    1
    Done

    Freeze Your Ice Cream Churning Bowl

    Place your ice cream churning bowl in the freezer the night before to properly freeze the liquid in the bowl.

    Also, add the raw cashews into a container, add cool filtered water, cover, and leave on your kitchen counter to soak and soften for 4-8 hours. You can also soak them in hot water for only 30 minutes right before you make the ice cream.

    2
    Done

    Melt Your Chocolate

    Using a double boiler, melt your chocolate. A double boiler is when you add a bit of water to a pot, bring it up to a boil then place a bowl with the chopped chocolate on top of that pot and the hot steam will melt your chocolate. Be sure that the water does not touch the bowl.

    You can also melt your chocolate in the microwave in 20 second increments (stirring in between) but you will run the risk of burning your chocolate if you are not careful.

    Allow the chocolate to cool a bit.

    3
    Done

    Make The Ice Cream Base

    To your blender add the pre soaked and drained cashews and the remaining ingredients expect for the chocolate chunks. Blend on high until smooth. Taste and adjust with more maple syrup, if necessary.

    4
    Done

    Cool The Ice Cream Base

    Although this step is not necessary, I do recommend chilling the ice cream base in your fridge for at least an hour, this will help the churning process.

    5
    Done

    Churn The Ice Cream

    Add the ice cream base to the chilled ice cream maker and churn according to manufacturer’s instructions. I use the KitchenAid ice cream attachment and it takes about 15-20 minutes; it should look like soft serve ice cream. Lastly, add the chocolate chunks and using a rubber spatular fold them into the ice cream.

    Transfer the ice cream into a freezer safe container using a rubber spatula and smooth out the top. If your container does not have a lid, wrap the entire container securely in cling film (a lot of cling film).

    Next, freeze the ice cream for a minimum of 4 hours to overnight.

    6
    Done

    Scoop and Serve

    Remove the ice cream from the freezer and if it is too firm to scoop, allow to thaw for a few minutes. Use a hot ice cream scoop for easier scooping.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    previous
    Heirloom Tomato Tart
    next
    Ground Turkey Cheese Risotto

    7 Comments Hide Comments

    So … it’s breakfast time here, and all I can think about now is this yummy ice cream! I wish I had a big scoop to go with my meal. 🙂

    Add Your Comment