Healthy Chocolate Ice Cream [WFPB, Vegan, EASY!]
A plant-based, vegan ice cream that is both healthy and delicious!
Servings Prep Time
6 10 minutes
Passive Time
25minutes
Servings Prep Time
6 10 minutes
Passive Time
25minutes
Ingredients
Instructions
  1. Puree cashews and dates 3 cups water for about 2 minutes or until desired smoothness is reached, being careful not to blend any longer than necessary and warm the mixture. Add vanilla, salt and additional honey/corn syrup if using and blend until very smooth.
  2. If possible, chill in fridge again for an hour or more.
  3. Freeze ice cream in ice cream churn, or using the plastic bag + ice method (below)
Recipe Notes

Corn Syrup or Honey will create a creamier texture but can be omitted. Add a few additional dates instead.

Use high quality cocoa powder for best results.

Ziploc bag method: Put 1 cup ice cream in sandwich bag, and then bag again. Place inside gallon size Ziploc bag full of ice and 1/3 cup salt (rock salt or regular will work in a pinch). Shake and toss bag for 7-10 minutes or until frozen.

Allergy friendy: replace cashews and 1 1/2 cups water with 1 can coconut milk. Or replace cashews with toasted, unsalted sunflower seeds.