So giving up dairy has not been too terribly hard for me, ok, I lie, I do miss cheese, but I was never really a huge ice cream lover (unless of course you have a hot brownie that you load on the vanilla ice cream and then drizzle with hot fudge, then I dig ice cream). Now my girls do miss it. I knew it was time to start making some dairy free ice cream and not only was this recipe easy, these are the type of ingredients that you will always have on hand (cashews are a staple in my house now as I use them to make all of my sauces and cheeses, so buy them in bulk). You should be able to whip this up and then all you need to do is wait patiently over night while it freezes. Note- an ice cream maker makes this so creamy, but you can use a loaf pan and freeze the ice cream in that).
- 2 cups cashews, soaked over night (soak them for this recipe and do not boil, you do not want them to be hot when you make this).
- 1 cup almond milk
- 3/4 cup cocoa powder
- 1 1/4 cups sugar
- Place all of the ingredients in to your Vitamix (or food processor).
- Blend until smooth.
- Pour in to the freezer part of the ice cream maker or in to the loaf pan. If using the ice cream maker, then put it on for 15 min. Then freeze in a freezer safe container (I use a loaf pan and cover with plastic wrap) If using the loaf pan, just place in there and cover. Freeze overnight and ENJOY!
So, you know how I mentioned that I am not a huge ice cream fan, this was amazing! So creamy and not too sweet. It totally satisfied that need of “ice cream” and nobody would know you made it with cashews!
*You may notice that I left out the vanilla. One of my girls has that on her list of things she should not eat, so I leave it out. Honestly, you could not tell with this ice cream, but if you want, go ahead and add 1 teaspoon of vanilla.