- 0.5 cups Raw Cashews (Pre Soaked)
- 15 ounce can Full Fat Coconut Milk
- 1 cup Maple Syrup
- 0.5 teaspoon Sea Salt
- 0.5 cup Cocoa Powder
- 0.5 cup Melted Chocolate
- 2 Tablespoons (1 shot) Espresso/Coffee
- 0.5 cup (or more) Dark/Semi-Sweet Chocolate Chunks
Rich and creamy dairy free chocolate chunk ice cream.
Raise your hand if you like chocolate ice cream. 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!
For the perfect ice cream texture, I am using an ice-cream machine.
Try my Matcha Green Tea Ice Cream or Mango and Cherry Sorbet recipes.
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.
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.
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.
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.
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.
Scoop and Serve
7 Comments Hide Comments
This sounds heavenly!
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. 🙂
OMG! I can have this! No eggs or dairy! Yay!
I love the cashew and coconut flavour combo for ice cream!
Wow! I can’t wait to try this! Chocolate anything is a win, and how exciting that it’s dairy-free!
Ooh I could so easily eat this right now! I love that it is dairy free. It looks sooo good and chocolatey!
Those chocolate chunks are making my mouth water! This ice cream looks downright delicious!