Author Notes
A super creamy vegan ice cream using cashews and coconut milk! No cooking or ice cream maker required! —Sophie - Wholehearted Eats
Ingredients
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3/4 cup
Cashews, soaked overnight and drained
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10 tablespoons
Water
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3 tablespoons
Coconut Oil, Melted
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1 cup
Coconut Cream
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6 tablespoons
Liquid Sweetener, such as Honey or Agave
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1/2 teaspoon
Sea Salt
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1/2 teaspoon
Vanilla Extract
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5 tablespoons
Cocoa Powder
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2-4 tablespoons
Cacao Nibs
Directions
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Drain the soaked Cashews and begin to puree them in a high-speed blender. Slowly add the water until a creamy milk has been made.
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Combine the coconut oil, coconut cream, agave, salt, vanilla, and cocoa and puree until mixed. Pour the mixture into a metal bowl and pop in the freezer for a couple of hours.
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Stir the mixture after a few hours. Return to the freezer, string every couple of hours until its 'pudding consistency'. Stir in the cocoa nibs and place the mixture into a freezer proof container until fully set.
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Once you're ready to serve, let it soften for a few minutes on the counter before scooping.
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