Cashew, Coffee, and Chocolate Chip Vegan Ice Cream - Dessert Recipe
Cashew, Coffee, and Chocolate Chip Vegan Ice Cream
Rated 5.0 stars by 3 users
Category
Dessert/snacks
Servings
4 cups
Prep Time
30 minutes
Cook Time
0 minutes
We're telling you now before it's too late: once you try this delicious vegan ice cream, you won't be able to stop eating it. This recipe for ice cream is quick and easy, and you don't even need an ice cream machine to make it! While this version is flavoured with coffee and is full of rich chocolate chunks, you can switch it up with those of your choice (try vanilla, chocolate, banana or maple), as with the toppings (chopped pecans and walnuts would taste great). When the weather's hot, ice cream is one of our biggest cravings. Made using a high-speed mixer, this recipe is creamy, dreamy and decadent. The secret? Cashews! Whether in a cone, an ice cream sandwich or straight from the container with a spoon, you'll love this amazing no-machine ice cream!
Ingredients
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1 ½ cup PRANA organic non-roasted cashews
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1 can coconut milk, refrigerated overnight
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8 PRANA organic Medjool dates, pitted
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1 cup cold filtered coffee or espresso
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½ cup PRANA organic chocolate chunks, 70% cacao
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1 tbsp vanilla extract
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1 pinch PRANA unrefined Algarve sea salt
Directions
Soak cashews in water for 4 hours or overnight. Drain, discard water and rinse.
Place a large bowl in the freezer for about 10 minutes.
In a food processor, blend the pitted dates until they become a paste. Set aside.
Rinse and drain the cashews, and place them in your high-speed mixer. Mix until smooth and creamy.
Add the coffee, date paste, vanilla and salt, and continue to mix until blended. Set aside.
Without shaking the can of coconut milk, open it gently and spoon off the rich cream on top. (Set aside the liquid part for your smoothies or popsicles.)
Put the coconut cream in a large bowl and, using a hand mixer, beat it for several minutes until it doubles in size and reaches a texture similar to that of "classic" whipped cream.
Use a whisk to gently fold the cashew-coffee mixture into the whipped coconut milk. Add slowly and mix gently to avoid breaking down the whipped coconut milk.
Coarsely chop the chocolate chunks and add them while stirring gently.
Pour the mix into a cake pan, cover with plastic wrap and freeze for 6 hours or overnight.
Take the ice cream out of the freezer about 10 minutes before you're ready to serve it. Heat an ice cream scoop in hot water before using it scoop the ice cream.