Raw Vegan Chocolate Cashew Ice Cream

If you’ve ever tried Booja Booja ice cream you will probably have died and gone to heaven at every mouthful, but also felt the beginnings of a heart attack when you looked at the price tag! Well what if I told you that you can really easily make your own at home? Using only 4 simple ingredients – the same ones as Booja Booja Hunky Punky Chocolate – you can recreate this super creamy, chocolatey deliciousness at home in just a few minutes (plus freezing time). I have been saving this recipe for a few weeks because I wanted to truly perfect it and oh wow it is just fantastic. But enough from me, now for what you really came here for…

Ingredients:

1 cup cashews
1/2 cup water
3-4 tbsp liquid sweetener (I use rice malt syrup)
4 level tbsp raw cacao

What to do:

  1. Blend the cashews until flour-like (it doesn’t have to be perfect, don’t blend until you make cashew butter!)
  2. Add the rest of the ingredients and continue to blend until smooth and all the cashew pieces have disappeared. Depending on your blender/food processor this can take a bit of time so be patient
  3. Taste and add more sweetener/cacao if needed
  4. Pour the mixture into a fairly flat container and freeze
  5. Ideally check on it every 30-60 minutes and stir to churn it up and make it creamy so it freezes evenly
  6. It will store in the freezer for up to 2 weeks, but take it out of the freezer half an hour before you intend to eat it. Ideally don’t microwave it as the edges will melt while the middle stays frozen. Serve on it’s own, with fresh berries, or on top of a stack of delicious fluffy pancakes!

 

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