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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate Cashew Ice Cream that’s Incredibly Rich and Creamy

    Chocolate Cashew Ice Cream that’s Incredibly Rich and Creamy

    4
    By Alisa Fleming on June 15, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Many years ago, a reader named Anna De Simone Salituro submitted this chocolate cashew ice cream recipe for one of our dairy-free recipe contests. Today, I’m giving her recipe an update with expanded directions, more information, and some additional tips and options! But as is, it’s a very decadent, truffle-like frozen dessert.

    Chocolate Cashew Ice Cream Recipe - Dairy-Free, Soy-Free, Gluten-Free, Plant-Based, Vegan. Creamy and Rich, like frozen Truffles!

    Dairy-Free Chocolate Cashew Ice Cream that’s Incredibly Rich and Creamy

    I know some of you like to mix things up, so I do have some ingredient notes and substitution suggestions.

    • Cocoa Note: This ice cream isn’t heavy on sugar, and this is a no-bake recipe. Consequently, I think it’s important to use Dutch-processed cocoa powder. It’s darker, sweeter, and less bitter than natural cocoa powder because the acidity has been removed. Popular brands of Dutch-Processed Cocoa Powder include Hershey’s Special Dark, Whole Foods 365, Anthony’s Culinary, and Ghirardelli Majestic.
    • Coconut-Free Option: You can omit the coconut meat, and increase the cashews to 1 1/2 cups. For the coconut oil, you have two choices. You can omit it and increase the milk beverage to 1 1/2 cups for a slightly lighter chocolate cashew ice cream. Or, you can substitute another type of oil (or part oil, part milk beverage). Other types of oils don’t freeze or set up, so they will help soften the ice cream.
    • Cashew-Free Option: You can substitute almonds or hazelnuts for the cashews, but these two nuts will have a more pronounced influence on the flavor. Cashews provide the creamiest and sweetest finish.
    • Sweetener Options: If you prefer, you can simply use regular sugar, sucanat / evaporated cane juice, or even brown sugar in place of the liquid sweetener. Also, don’t be afraid to sweeten to taste. Once frozen, the ice cream will taste a little less sweet than it does before freezing.

    Chocolate Cashew Ice Cream Recipe - Dairy-Free, Soy-Free, Gluten-Free, Plant-Based, Vegan. Creamy and Rich, like frozen Truffles!

    Special Diet Notes: Chocolate Cashew Ice Cream

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

    5.0 from 1 reviews
    Chocolate Cashew Ice Cream
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    Please note that the Prep time is hands-on time only. Allow time for soaking, chilling, and churning. If your ice cream insert needs to be chilled, make sure you freeze it for 24 hours in advance.
    Author: Anna De Simone Salituro
    Recipe type: Dessert
    Cuisine: American
    Serves: about 1 quart
    Ingredients
    • 1¼ cups unsweetened dairy-free milk beverage
    • 1 cup raw cashews, soaked in water 4 to 6 hours, drained and rinsed
    • ½ cup agave nectar or maple syrup
    • ½ cup cocoa powder (preferably Dutch-processed)
    • ½ cup coconut meat or ¼ cup coconut butter
    • ¼ cup coconut oil, melted
    • ¼ to ½ teaspoon vanilla extract, to taste
    Instructions
    1. Put the milk beverage, soaked cashews, sweetener, cocoa powder, coconut meat or coconut butter, coconut oil, and vanilla in your blender. Process until smooth and creamy.
    2. Refrigerate the mixture for 1 to 2 hours, or until cold.
    3. Process the mixture in your ice cream maker according to the manufacturer's instructions.
    4. Pack the ice cream into a freezer-safe container and freeze. It will be hard-packed within 4 hours.
    Nutrition Information
    Serving size: ½ cup Calories: 254 Fat: 17.8g Saturated fat: 9.4g Carbohydrates: 25.7g Sugar: 16.3g Sodium: 39mg Fiber: 3.8g Protein: 4g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Kim on September 5, 2022 10:53 am

      This recipe is incredible, so creamy! Thank you!!! I just bought an ice cream maker and this came out amazing!!

      Reply
      • Alisa Fleming on September 5, 2022 12:07 pm

        Awesome! So glad it worked out well for you Kim.

        Reply
    2. Mikasa on October 30, 2016 10:09 am

      So delicious!!!!!!!

      Reply
    3. Bianca on October 30, 2016 10:08 am

      This recipe is amazing! Thank you for sharing it!

      Reply

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