Vegan Dairy-Free Chocolate Cashew Ice Cream
This rich and creamy dairy-free ice cream combines soaked cashews with coconut milk and cocoa powder to create an indulgent frozen treat that rivals traditional dairy versions. The addition of mini chocolate chips provides delightful texture contrast, while optional espresso enhances the chocolate flavor. Perfect for those avoiding dairy or seeking a plant-based dessert that doesn't compromise on taste. The cashew base creates an incredibly smooth texture when properly soaked and blended, making this a standout among homemade ice creams.
Ingredients
- 1 ¼ cups raw cashews, soaked overnight then drained
- 1 14-ounce can light coconut milk
- 1 tsp vanilla extract
- ¼ cup agave nectar or maple syrup
- 1 Tbsp organic cane sugar or sucanat or coconut sugarcoconut sugar1:1refined-sugar-free
unrefined option with subtle caramel notes
- ⅝ cup unsweetened cocoa or cacao powder
- ⅓ cup mini dairy-free bittersweet chocolate chips
- 1 tsp extra fine ground coffee or instant espresso(optional)
Instructions
- 1
Place ice cream churning bowl in freezer overnight to chill
- 2
Soak cashews overnight or for at least 6 hours, then drain
- 3
Add all ingredients except chocolate chips to blender and blend until completely smooth and creamy, scraping sides as needed
- 4
Chill mixture in freezer for 1.5-2 hours or refrigerate overnight
- 5
Add chilled mixture to ice cream maker and churn according to manufacturer instructions for about 45 minutes until it reaches soft serve consistency
- 6
Add chocolate chips and churn for another 1-2 minutes to incorporate
- 7
Spoon into serving glasses and top with coconut whipped cream and cocoa powder, or transfer to freezer-safe container
- 8
Freeze until firm for 4-6 hours if using container method
- 9
Set out for 15-20 minutes before serving to soften
Tips
Soak cashews for at least 6 hours for the smoothest texture - overnight soaking works best for optimal creaminess.
Start with less sugar and adjust to taste since sweetness preferences vary, and the agave or maple syrup provides natural sweetness.
For best results, ensure your ice cream maker bowl is properly frozen for at least 24 hours before churning.
Good to Know
Keep covered in freezer for up to 1 week, though best when fresh
Cashews must be soaked overnight, ice cream base can be made and chilled up to 1 day before churning
Let soften at room temperature for 15-20 minutes before scooping for easier serving
Common Mistakes
Don't skip soaking cashews to avoid gritty texture
Don't add chocolate chips too early or they'll break up during churning
Don't serve immediately from freezer as it will be too hard to scoop
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, freeze the mixture in a container and stir vigorously every 30 minutes for the first 3 hours to break up ice crystals, though texture won't be as smooth.
What if my cashews weren't soaked long enough?
Soak them in hot water for 30 minutes as a shortcut, or blend longer and strain the mixture to remove any grittiness.
How long will this keep in the freezer?
Store covered for up to 1 week for best quality, though it's optimal within the first 3 days for creamiest texture.