Who doesn’t love ice cream? (That’s a rhetorical question, because let’s face it: ice cream is amazing). When I switched over to a plant-based diet, one of the first things I needed to learn to replace, was ice cream, and I quickly learned that there are so many ways to make ice cream, and so many different vegan options to choose from in the stores now too. Something else I learned about vegan ice cream? It often has an icey texture, and if you buy it from the store, it – more than likely – is full of processed sugar. Enter: The Home Baked Vegan’s Dark Chocolate Vegan Ice Cream. Making ice cream at home without an ice cream maker is pretty simple if you have all of the right ingredients. Cashews make a creamy base for this dark chocolate vegan ice cream.
This recipe for vegan ice cream is:
– Vegan (This means no eggs, dairy, or honey was used in this recipe)
– Gluten Free
– Refined Sugar Free
– Soy Free
– Rich, creamy, and smooth, and will make you want to savour every bite.
Here is the recipe for The Home Baked Vegan’s Dark Chocolate Vegan Ice Cream:
1/2 Cup Cashews, dry roasted, unsalted
1/4 Cup Chopped Dates
1 Cup Cashew Milk
2 Tbsp Cocoa Powder
In a high powered blender, blend together all of the ingredients, until smooth.
Pour into an air tight container and place in the freezer for 6 hours, or until frozen.