Creamy Chocolate Cashew Ice Cream (No Ice Cream Maker)

8 ingredients · 3 hours · 8 servings

8 ingredients · 3 hours · 8 servings


  1. Melt coconut oil in sauce pan.

  2. Place all ingredients into a high-speed blender. Process until nice and creamy.

  3. Place half of the liquid into a bowl and place in the fridge until cool (3 hours minimum).

  4. Pour half to three quarters of the liquid into ice cube trays and freeze (3 or more hours). If you are in a rush and do not think you can wait until the ice cubes are completely frozen -freeze 3/4 of the mixture (still wait the 3 hours minimum) but if they are not entirely frozen it will work if more of the liquid has been in the freezer. If you freeze half, ensure you wait until the cubes are frozen or you will come out with a frosty consistency. Play

    around with this as it all depends on how frozen your ice cubes are.

  5. Once frozen, place the ice cubes into a food processor and slowly pour in the non-frozen liquid from the fridge and process until you have smooth and creamy soft-serve ice cream. You will have to stop and use a spatula to scrape down the sides or break up any large ice chunks.

  6. Enjoy some ice cream now and place the rest in a large mason jar or glass container in the freezer to enjoy later.

  7. Once you place the ice cream into the freezer, it will harden up like a rock. So, make sure you take it out 5-10 minutes before serving and wait until it has melted to your desired consistency.



2 cups Raw Cashews

2 1/2 cups Almond Milk

1/2 cup Coconut Oil (melted )

1/4 cup Cacao Powder (Add 2 TBSP or more to taste. This is the amount I use and recommend as you do not want too much as it can become chalky.)

1/4 cup Maple Syrup

1/4 cup Coconut Sugar (Start with 1/4 cup and work up to desired sweetness. If you like additional sweetness you can add up to 1/2 cup without altering the texture of the ice cream.)

1 tbsp Pure Vanilla Extract

1/8 tsp Sea Salt




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