Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups raw cashews ((soaked overnight then drained // or soaked for at least 6 hours))
  • 1 14-ounce can light (or full-fat) coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup agave nectar or maple syrup
  • 1-4 Tbsp organic cane sugar, or sub sucanat or coconut sugar ((depending on preferred sweetness))
  • 2/3 cup unsweetened cocoa or cacao powder
  • 1/3 cup mini dairy-free bittersweet chocolate chips (such as Enjoy Life)
  • 1-2 tsp extra fine ground coffee or instant espresso ((optional))

Instruction

  • The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  • Add all ice cream ingredients EXCEPT chocolate chips to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
  • I started with lesser measurement of sugar (1 Tbsp as original recipe is written) and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
  • Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight. If you don't have an ice cream maker, see notes.
  • Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
  • Once the chocolate ice cream is thick like soft serve, add in the chocolate chips and churn for another 1-2 minutes to incorporate.
  • For a true blizzard experience, spoon directly into 4 small serving glasses (as original recipe is written // adjust if altering batch size), top with coconut whipped cream and cocoa powder or chocolate shavings.
  • Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm - about 4-6 hours.
  • Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.