Chocolate Ice Cream

ingredients
all
1 cup cashews
soaked for 30 minutes and drained
1 tsp cane sugar
salt
a pinch
1/2 cup cocoa powder
2 tbsp vanilla
3 tbsp maple syrup
1 cup coconut milk
dark chocolate chips
optional
cookware
1
Make sure the metal bowl from your ice cream maker is frozen, at least 8 hours or overnight. (Freeze overnight for best results.)
2
Drain cashews and gently rinse. Combine all ingredients except chocolate chips in a VitaMix or other high-powered blender. Blend for at least 30 seconds, or until all ingredients are well combined. Taste and adjust for flavor, sweetness, or salt, if necessary.
3
Place mixture in freezer for 30-45 minutes (or refrigerate for up to 8 hours), until thoroughly chilled, but not frozen.
4
Remove mixture from freezer (refrigerator) and immediately transfer to ice cream maker. Follow manufacturer’s instructions and mix until desired consistency is reached, about 10 minutes.
5
Once ice cream takes on thicker consistency, add chocolate chips, about halfway through.
6
Remove and serve immediately or pack into freezable storage container for later use.
notes
Yields one pint.

If you don’t have an ice cream maker, you can still enjoy this tasty recipe; simply pour the mixture into a container and freeze until solid. While it may not have the same creaminess as the original, it will still taste just as refreshing!

See mint chocolate ice cream for another version.