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Author Notes: A super creamy vegan ice cream using cashews and coconut milk! No cooking or ice cream maker required! —Sophie - Wholehearted Eats
cup Cashews, soaked overnight and drained
tablespoons Coconut Oil, Melted
cup Coconut Cream
tablespoons Liquid Sweetener, such as Honey or Agave
teaspoon Sea Salt
teaspoon Vanilla Extract
tablespoons Cocoa Powder
tablespoons Cacao Nibs
- 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.
- 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.
- 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.
- Once you're ready to serve, let it soften for a few minutes on the counter before scooping.