This Chocolate Cashew Ice Cream is DELICIOUS! It was one of the first flavors that I tried to make using a cashew/coconut milk method and I was not disappointed with the results. It was also a big hit with the kids, rich and chocolaty which Mo described as fudge-like.
If this is the first time you are making Cashew Ice Cream, you might want to check out my post Basics of Making Cashew Ice Cream for a more detailed overview of the ingredients and the process.
Before getting started, make sure your ice cream maker bowl is in the freezer if you are using an ice cream maker. My ice cream maker suggests leaving the bowl in the freezer 24 hours before starting to churn ice cream, so I store it in the freezer so that it’s always ready to go.
To get started making the Chocolate Cashew Ice Cream, soak the raw cashews in water for at least 4 hours or overnight.
When you are ready to blend the ice cream, drain the cashews well and put in a blender. Add the honey, cocoa, coconut milk, and vanilla.
Blend really well – longer is better. This works best in a really powerful blender.
Once the mixture is nice and smooth, refrigerate until really cold, at least two hours.
When you are ready to churn the mixture into ice cream (the really, really, FUN part), pour the cashew mixture into the bowl of your ice cream maker and let it whirl.
The kids love watching this spin (and I do too). Follow the directions for your ice cream maker. For my ice cream maker, it takes about 10 minutes. You’ll know it’s ready when the ice cream maker is spinning, but nothing is happening with the ice cream because it’s really thick.
Scrape the ice cream into a freezer container and let it harden. I like to eat it when it is first churned and still a little soft. For a traditional hard ice cream texture, let it freeze overnight, then serve.
If you do not have an ice cream maker, you can make this in the freezer by putting the mixture in your mixing bowl in the freezer and then mix it every hour or so until thick. I’m not a huge fan of this method because it felt like I was making ice cream all day long, with mixing it every hour or so. I also thought the ice cream was a bit “crystal-like” compared to the ice cream maker method, but the rest of the family did not notice this. If you do not have an ice cream maker or do not want to invest in one, this is definitely the way to go to start with. The ice cream tastes delicious either way!
- 1 cup raw cashews, soaked and drained
- 1 can unsweetened, first pressing coconut milk
- ½ cup honey or ¾ cup sugar
- ½ cup unsweetened baking cocoa
- 1 Tbsp. vanilla extract
- Soak the cashews in water at least 4 hours or overnight.
- Place the soaked, drained cashews in a blender and add the remaining ingredients.
- Blend really well until no chunks remain, longer is better.
- Refrigerate at least 2 hours or overnight.
- Churn in an ice cream maker following your ice cream maker instructions.
- Serve immediately for a softer ice cream or harden in the freezer overnight for a traditional hard ice cream.