Vegan Chocolate Ice Cream Recipe

I used to be so into making all kinds of cashew desserts. Yum, yum, yum! But then something terrible happened and I got to the point that I consumed way too many cashews in a short period of time and that threw me off for a while. Have you ever had that happen? It’s the worst! Cashews were (and still are honestly) the bomb and I could never give them up completely. So earlier this week I experimented with them a bit to see what I could come up with and here we are!

Rich and creamy; this ice cream is basically part of the ice cream dream team. It’s right up there with this cheesecake that I made a while back. Drizzle a few scoops of this with warm almond butter and crunchy cacao nibs and you’ll have your own little party in your mouth.

Chocolate Ice Cream

serves 6

3 cup cashews, soaked for 8 hours
1 cup almond milk
1/2 cup maple syrup
1/2 cup cacao powder

Blend all ingredients together in high speed blender until smooth. Pour into parchment paper lined bowl and freeze for 8 hours. Remove from freeze about 30 minutes before serving and top with almond butter and cacao nibs if desired. Serve, enjoy!

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