Creamy Raw Chocolate Ice Cream
We love ice cream here at ALOHA HQ, so we are thrilled to share this easy raw chocolate ice cream recipe from Gena Hamshaw at Choosing Raw.
This may be the best homemade ice cream I’ve made, which I guess isn’t saying much because I don’t tend to make ice cream all that often. But trust me. It’s amazingly rich and decadent, thanks to all of the cashews, the coconut oil, and the cacao. I love the way the chocolate is prominent in the recipe without tasting overwhelming. And I love that, like all raw ice creams, this one is simply a matter of blending, no heating or custard-making required.
3 cups raw cashews, soaked overnight and drained
1/3 cup coconut oil, melted 1/8 teaspoon salt 1 teaspoon vanilla extract 2/3 to 3/4 cup maple syrup, agave, or yacon syrup (adjust based on how sweet you'd like it to be) 1/4 cup raw cacao powder or natural cocoa powder 2 bars ALOHA Superfood Chocolate
3/4 cup almond milk
The day before making, freeze the necessary parts of your ice cream maker.
Blend all ingredients together in a high-speed blender, using the tamp to help facilitate blending.
Pour the mixture into your ice cream maker and freeze using manufacturer's instructions. Store in a freezer-safe container. Before re-serving the ice cream, give it plenty of time to soften; cashew- and coconut-based ice creams tend to get quite firm, so allow yourself at least 30 minutes of thaw time.
Needless to say, I couldn’t help myself with a little shaved chocolate garnish here.
Originally published on Choosing Raw