Chocolate Chunk Cashew Ice Cream


  • 4 cups cashew milk
  • ¼ cup + 2 tbsp non-alkalized cocoa powder
  • 1 cup tightly-packed medjool dates, pitted
  • 1 tsp vanilla
  • 1 cup vegan chocolate chunks or chips

Cooking Instructions:

  1. Place the dates in a blender and add enough cashew milk just to cover them.
  2. Blend until smooth.
  3. Add the remaining milk, cocoa powder and vanilla and blend again until smooth.
  4. Refrigerate the mixture until cold.
  5. Use this mixture as your ice cream base, following your ice cream maker’s instructions.*
  6. Add the chips/chunks at the very end of the cycle, just until mixed.
  7. Freeze and enjoy!
  •  Don’t have an ice cream maker? No worries. You can also make this ice cream by freezing the base in ice cube trays and then blending it up in a high powered blender or even a food processor would work if you add a bit of cashew or other plant based milk at the start to get it going! Then just mix in the chips or chunks afterwards and before freezing.

Source: Helyn’s Healthy Kitchen

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