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Vegan Chocolate Ice Cream (from Cashews)

Learn how to make creamy, healthy Vegan Chocolate Ice Cream at home with simple ingredients like cashews and cocoa. A delicious dairy-free treat everyone will love!
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Prep Time 5 minutes
Freeze Time 4 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine Modern
Servings 4 servings
Calories 100 kcal

Equipment

  • blender

Ingredients
  

  • 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
  • 2-3 tbsp unsweetened cocoa powder
  • 3 tbsp maple syrup (or sweetener of choice, adjust to taste)
  • 1 tsp vanilla extract
  • 1 cup plant-based milk (unsweetened almond, oat, or soy)
  • pinch of salt

Instructions
 

  • Prepare Cashews
    Drain and rinse the soaked cashews.
  • Blend Ingredients
    Add the cashews, cocoa powder, maple syrup, vanilla extract, plant-based milk, and salt to a high-speed blender or food processor.
    Blend until completely smooth and creamy. Add a bit more milk if needed for easier blending.
  • Freeze
    Transfer the mixture to an airtight container and freeze for at least 4-6 hours, stirring every 1-2 hours to prevent ice crystals.
  • Serve
    Let the ice cream sit at room temperature for 5-10 minutes to soften before scooping.
  • Optional Add-Ins:
    Swirl in peanut butter or almond butter for extra richness.
    Add chopped vegan chocolate or nuts for texture.
Keyword chocolate, ice cream