Fudgy Raw Vegan Chocolate Ice Cream (You Can Make Without An Ice Cream Maker)

Hey, lovelies!

As promised, I am making an effort to create, photograph and upload recipes more often. Why? Because I truly do believe food can be medicine, and I want resources such as this one to be available to all.

Now, granted, I do tend to make a lot of sweet treats (pistachio ice cream, paleo chocolate donuts, and more…), but that’s just because so-called “healthy” sweets are the best way to introduce people to healthier lifestyles. Do you agree?

Regardless, after trying this recipe, you’ll be thanking me. Because, yes, it’s that good.

Ice Cream Batter

Frozen product

Fudgy Raw Vegan Chocolate Ice Cream

Serving Size: 10 servings

Preparation Time: 20 minutes + freeze time

Ingredients:

1 1/4 cups raw cashews, soaked overnight for 6-8 hours.
13.5 oz of full-fat coconut milk
3 Tbsp melted coconut oil
1/4 cup raw honey or maple syrup
1/4 cup fancy Medjool dates (soaked for 30+ minutes)
2 tsp pure vanilla extract
1/8 tsp sea salt
3/4 cup raw cacao powder
(Optional): 1/4 cup of raw cacao nibs on top

Directions:

The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and raw cacao powder to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
Adjust the sweetness as needed, adding more raw honey or maple syrup if desired.
Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add raw cacao nibs (and other additions, such as edible flowers) on top.
Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
Enjoy immediately or transfer ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep in the freezer for 7-10 days.