Saturday, April 2, 2011

Dairy Free Chocolate Chocolate-Chip Ice Cream

Boy oh boy, is this good! But you gotta love chocolate. I've finally discovered a way to make ice cream that is just as good after it's been frozen in the freezer. This non-dairy delight is creamy and not rock hard like some of them get. The secret is cashews. Soaked and pureed, they make an excellent base for dairy free ice cream. I intend to make this recipe again with a vanilla base and chocolate chips.

This recipe is sized to work in a small ice cream maker, such as the Hamilton Beach. If you have a regular ice cream maker, I'm sure you could double the recipe.

1/2 cup vegan chocolate chips, frozen and chopped
3/4 cup organic raw cashews
3/4 cup water
1/2 cup pure maple syrup
1-1/2 tsp vanilla extract
1/2 tsp chocoate extract
1/4 cup unsweetened cocoa powder

Soak cashews in water for several hours or overnight. Then place cashews with their soaking water in high speed blender or food processor and blend until smooth. Add everything except the chocolate chips and blend again until well mixed. FOLD in the chopped chips. Chill in refrigerator several hours or overnight. Process in ice cream maker until firm.


  1. I am so happy with the creaminess and look forward to making a vanilla chocolate chip!