Description
Five ingredient vegan ice cream made with coconut, cashew, maple syrup, and cacao. Stir in chopped dark chocolate chunks for an added chocolate crunch!
Ingredients
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- 1/4 cup + 2 TBSP pure maple syrup (use less or more depending on desired sweetness!)
- 2/3 cup raw cacao powder
- 1/2 – 1 cup Hu Kitchen Gems, chopped + more for serving
Instructions
- Drain and rinse the soaked cashews and add to a high-speed blender with the entire contents of one can of coconut milk, maple syrup, and cacao powder.
- Blend on high until very smooth and creamy.
- Stir in the chopped chocolate.
- Pour contents into a freezer safe pan or container and tap several times to release any air bubble.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Once the ice cream is firm and scoop-able, scoop into bowls and top with more Hu Kitchen Gems.
- Store ice cream in the freezer for up to one month. Allow ice cream to soften for 30 minutes prior to serving for the best results.
- Prep Time: 6 hours
- Cook Time: ~5 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free