Vegan Chocolate Ice Cream

Name: Vegan Chocolate Ice Cream
Prep time: 30 min
Total time: 30 min
Ingredients: 1 ½ cups raw cashews (softened if needed, see step 1); 1 3/4 cups plant-based chocolate milk ((such as oat or soy)); 1/2 cup white sugar; 2 tablespoons cocoa powder; 1 teaspoon vanilla extract; 1/2 teaspoon instant espresso powder ((optional, but boosts chocolaty taste))

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 6

ice cream

Ingredients

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1 ½ cups raw cashews (softened if needed, see step 1)1 3/4 cups plant-based chocolate milk ((such as oat or soy))1/2 cup white sugar2 tablespoons cocoa powder1 teaspoon vanilla extract1/2 teaspoon instant espresso powder ((optional, but boosts chocolaty taste))

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Instructions

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Step 1

Softening the cashews helps them blend properly. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

Step 2

Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. No ice cream maker technique: if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post: How to Make Ice Cream in a Blender.

Step 3

Add the cashews, plant-based chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.

Step 4

Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.